Shish-spiced roast chicken with chilli sauce

Shish-spiced roast chicken with chilli sauce recipe

3 ratings

Give your next Sunday lunch a spicy Middle Eastern twist with this punchy roast chicken recipe. Marinating in a zesty chilli, cinnamon, sumac and tomato yogurt mixture before roasting, gives wonderfully tender, beautifully spiced chicken. Serve with fluffy rice and homemade chilli sauce for a delicious family dinner you'll want to make again and again. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 30 mins to cook, plus marinating and resting
  • 368 calories / serving

Ingredients

  • 1 medium whole chicken (1.3-1.5kg)
  • 150g low-fat Greek-style yogurt
  • 1 lemon, juiced
  • 2 tsp tomato purée
  • 2 tsp crushed chillies
  • 2 tsp ground cinnamon
  • 2 tsp sumac
  • 2 garlic cloves, crushed

For the chilli sauce

  • 150g baby plum tomatoes
  • 2 red chillies, trimmed
  • 1 small onion, halved
  • 1 tbsp red wine vinegar
  • 1 garlic clove, crushed
  • 2 tsp tomato purée

Each serving contains

  • Energy

    1535kj
    368kcal
    18%
  • Fat

    23g 33%
  • Saturates

    7g 34%
  • Sugars

    4g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 4.6g Protein 35.8g Fibre 2.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the chicken in a large roasting tin. Mix the yogurt, lemon juice, tomato purée, spices and garlic in a bowl and season, then rub over the chicken. Roast for 1 hr 30 mins or until cooked through and the juices run clear. Cover and set aside to rest for 10 mins.
  2. Meanwhile, make the chilli sauce. Preheat the grill to high. Put the tomatoes, chillies and onion on a baking tray and grill for 5 mins until charred.
  3. Blitz in a food processor with the remaining sauce ingredients and some seasoning until smooth. Transfer to a bowl. Serve with the chicken.

Get ahead: Marinate the chicken up to 24 hrs ahead; chill, covered. Remove from the fridge 30 mins before cooking.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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