Cumin & Sumac Yoghurt Marinated Chicken

Cumin & Sumac Yoghurt Marinated Chicken

Cumin & Sumac Yoghurt Marinated Chicken

Recipe By Michael Weldon

Ingredients

  • 1 whole chicken, butterflied

  • 2tbs cumin powder

  • 1tbs sumac

  • 1/2cup Jalna greek yoghurt

  • 2tbs extra virgin olive oil

  • black pepper

  • sea salt

  • 800g brussels sprouts, sliced thinly

  • 1 carrot, grated

  • 1 spring onions, sliced thinly

  • 1/4 cup dried apricots, sliced thinly

  • 1/4 cup Jalna greek yoghurt

  • 2tbs apple cider vinegar

  • sea salt

  • black pepper

Method

  • In a mixing bowl combine the chicken, cumin, sumac, Greek yoghurt, extra virgin olive oil, a pinch of salt and pepper. Mix together until the thighs ate coated. Marinate for up to 12 hours.

  • Heat a BBQ or griddle to a medium high heat. Place the chicken on skin side down and turn down the heat. Cook the chicken for 20-25 minutes, turning halfway. Allow the chicken to rest for at least 5 minutes.

  • In a large mixing bowl combine the sprouts, carrot, spring onion, dried apricots, Greek yoghurt, apple cider vinegar, a pinch of salt and pepper.

  • Cut the chicken into 8 pieces. Serve on a large platter with the slaw on the bottom and the chicken sitting on top.