Spiced Butterflied Roast Chicken with Coconut and Lime Raita
4Serves
MediumDifficulty
25 MINSPreparation
30 MINSCooking
This butteflied chicken cooks much quicker than a regular chook and the yoghurt marinade results in a tender juicy roast chicken! It can also be made with chicken pieces.
Ingredients
2 x 1.5kg whole chickens
1 cup natural yoghurt
2 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
2 teaspoons freshly grated ginger
1 cup natural yoghurt, extra
1/4 cup shredded coconut, toasted
rind and juice of 1 lime
1 cup natural yoghurt
2 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
2 teaspoons freshly grated ginger
1 cup natural yoghurt, extra
1/4 cup shredded coconut, toasted
rind and juice of 1 lime
Method
- Using sharp scissors remove the backbone of the chicken by cutting either side of the bone, trim away the wishbone. Turn over the chicken and flatten out by pressing on the breastbone. Remove the breastbone by cutting on either side of the bone and skewer each half through the bottom of the thigh and neck to secure.
- Combine Spicy yoghurt Marinade ingredients and spoon over chicken and allow to marinade for at least 1 hour.
- Combine Lime and Coconut Raita ingredients and set aside to serve.
- Place chicken halves on a baking dish and roast at 200°C for 30 minutes or until cooked through. Serve chicken with Lime and Coconut Raita.
Handy Tips
Tip: Whole chickens can be substituted with drumsticks or chicken pieces.