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 Hello ladies and gents this is the Viking telling you that today we are talking about

Ras el hanout, yoghurt and lime grilled chicken

Ras el hanout, yoghurt and lime grilled chicken - Recipes - delicious.com.au

SERVES 4

COOK TIME:40MINS

Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

INGREDIENTS

  • 1.6kg Lilydale Free Range Whole Chicken
  • 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tbs extra virgin olive oil
  • Lime wedges, to serve


METHOD

1.Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.

2.Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.

3.Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.

4.Season grilled chicken with salt and serve with lime.

and as always have a chilled day from the Viking

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