Spiced Yoghurt Honey Chicken with Saffron Rice and Herb Dressing

Ingredients | Serves 4

Chicken marinade:

1 whole chicken (I used medium) 1.5lb room temp

2 tbsp Yoghurt (I used fage 0%)

2 tbsp olive oil 

2 tbsp Honey 

1 tbsp minced garlic 

1 tbsp oregano  

2 stalks rosemary, leaves finely chopped  

1 tsp turmeric

1 tbsp paprika 

½ lemon juice  

Generous pinch salt 


Rice:

1 garlic bulb halved

2 large onion, quartered 

700ml chicken broth 

pinch saffron threads

260g long grain rice, washed 

Salt

Herb dressing: 

150ml olive oil

bunch parsley

½ bunch mint

½ bunch coriander

1.5 tbsp cider vinegar 

1 garlic clove

Pinch salt 

Method

  1. Set oven to 200C. Pour chicken broth into a saucepan and slowly bring to a boil, add saffron threads, reduce the heat and let this infuse for a few minutes before removing from the heat and set aside. 

  2. Combine all ingredients for the marinade in a bowl. Pat chicken dry with some kitchen towel and then massage marinade all over the chicken. 

  3. Get the roasting tray and scatter the onion slices and garlic bulb in the middle of the tray. Place chicken on top (try to cover the onion and garlic with the chicken). Stuff with the other half of the lemon and some more rosemary or fresh herbs you have on hand.  

  4. Drizzle with a little olive oil and place in the oven for 50 minutes.

  5. Whilst the chicken is cooking, make the herb dressing. First add the garlic clove and salt to the mortar and use the pestle to crush it.Then add the parsley and mint and continue to crush until the herbs have broken down to a rough paste consistency. Finally add the vinegar and mix to combine. Slowly pour in the olive oil, stirring with the pestle at the same time until fully combined.

  6. Once the chicken is cooked, remove from the oven and reduce the oven temp to 180C. Let the chicken rest in the tray for 5 minutes and then transfer to a chopping board. 

  7. Squeeze out garlic cloves from its head and back into the tray. Pour in the chicken stock followed by the rice and give everything a stir. Add a little more salt and return to the oven until the rice is cooked (about 20-25 minutes). If the rice gets a little dry just add some warm water and return to the oven. 

  8. Carve the chicken and serve on a generous spoonful of rice, top with a drizzle of the herb dressing. I also served this with some fresh tomatoes.