1 large free-range chicken (about 1.5kg in size)
3 lemons, cut into eights
handful of black olives, pitted
3 small shallots, peeled and left whole
6 garlic cloves, peeled and squashed
2 tbsp sumac (see tip)
1 tbsp vegetable oil
FOR THE SPICED YOGURT
1 tsp ground coriander
1 tsp cumin
½ tsp ground turmeric
½ tsp mustard seeds
½ tsp chilli powder, mild or hot, depending on taste
500 g pot natural yoghurt
1 long red chilli, thinly sliced
bunch spring onions, sliced
- Heat oven to 200C/180C fan. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
- Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 1½ hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yoghurt with some salt – if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yoghurt.