BBQ North African Baby Chicken and Herbed Yogurt |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Crispy, spicy roast baby chickens served with a tangy fesh yogurt. Try it with cous cous or a crunchy salad - this dish is versatile and delicious! Cook on the BBQ, grill, or in the oven.... Ingredients:
4 (500 g) baby chickens |
2 teaspoons ground cumin |
1 teaspoon coriander powder |
1/2 teaspoon hot paprika |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cinnamon |
1 teaspoon salt |
3/4 teaspoon cracked black pepper |
1 garlic clove, finely minced |
2 tablespoons olive oil |
1 large lemon, cut into wedges |
1/2 teaspoon ground cumin |
1/4 teaspoon hot paprika |
1/2 inch fresh gingerroot, finely grated |
1 garlic clove, minced |
1/4 cup finely chopped fresh coriander |
1/4 cup finely chopped fresh parsley |
200 g greek yogurt |
Directions:
1. Rinse the chickens well under running cold water. pat dry inside and out with kitchen paper.
2. Remove the backbone from each chicken using kitchen scissors. Flatten the chickens one at a time by pressing down hard on them with hands or a chopping board.
3. Mix the spices and the oil from the first list, in a small bowl and combine well. Gently rub the spice mixture all over the chickens - put the chickens in a large plastic bag with the spice rub and 'massage' them for 5 minutes.
4. Place the chickens on the BBQ and cook covered with foil for 15 minutes. Remove the foil and cook for a further 10-15 minutes or until cooked through and crispy. Cooking times and methods are basically the same for BBQ, grill, (broiler) or oven.
5. For the yogurt, place a small frying pan on med to high heat and dry fry the cumin and paprika for 30 seconds. Allow to cool slightly then place all the ingredients in a bowl and mix well.
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