Coconut & Indian Spiced Whole Roast Chicken serves 5-6
This recipe was inspired by something I saw on Instagram that used normal yogurt. I wanted to make this dairy-free, so experimented with coconut yogurt. It tenderises the meat perfectly and I implore you to try this recipe.
I used a roasting stand to make this, as it makes it taste like a rotisserie chicken.
1 whole chicken
250g coconut yogurt
1 tbsp coriander powder
1 tbsp nigella seeds
1 tbsp black mustard seeds
1 piece of turmeric root, grated
1 onion, sliced
Zest of a lemon
Salt and Pepper
Preheat oven to 170C.
Dry fry the nigella and black mustard seeds for around a minute. Transfer to a bowl.
Add the yogurt, coriander powder, grated turmeric, zest of a lemon and some salt and pepper, to the seeds.
Rub marinade all over the chicken and leave for 10 mins.
Arrange sliced onions all over the bottom of a roasting dish and put the chicken on top.
Roast, uncovered for around 80-100mins. Check after 80.