Cumin And Yoghurt Chicken With Cucumber And Dill Salad
This grilled chicken with refreshing cucumber salad is a delightful dish that combines aromatic herbs and zesty flavors to create a delicious meal. The tender chicken is marinated in a blend of yogurt, spices, and citrus, then grilled to perfection, resulting in juicy and flavorful meat. Paired with a crisp cucumber salad tossed in a herby dressing, this dish is a harmonious balance of savory and fresh elements that will surely impress your taste buds. Serve with your favorite side for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 300ml/11fl oz natural yoghurt
- 2 tbsp mint or coriander
- 1 lemon
- 1 tbsp cumin
- 2 tbsp olive oil
- 2 cloves garlic
- good pinch of pepper
- 1kg/2lb 2oz organic chicken
- drizzle of olive oil
- 1 large or 2 medium cucumbers
- ½ lemon
- 4 tbsp extra virgin olive oil
- 2 large tbsp chopped dill (mint or coriander
- sea salt and freshly ground black pepper
Instructions
- For the chicken, mix all the marinade ingredients together in a bowl.
- With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.
- Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.
- Preheat the oven to 200C/400F/Gas 6.
- Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.
- Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.
- Remove from the oven and leave to rest for 5-10 minutes.
- For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.
- Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.
- To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad.
Cook Time
1H
Yield
Serves 4-6
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