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THE DAIRY KITCHEN

Squashed Chook with Spicy Yoghurt Marinade and Coconut and Lime Raita

By THE DAIRY KITCHEN

Serves 4
Difficulty Medium
Preparation 25 MINS
Cooking 30 MINS
Chicken that has been butterflied or 'squashed' is much quicker and easier to cook than traditional roast chickens. It also means that marinades have less chance of burning as the cooking time is reduced. Try this doused in the tantalising lime and coconut yoghurt raita.

Ingredients

2 x 1.5kg whole chickens

Spicy yoghurt Marinade

1 cup natural yoghurt
2 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
2 teaspoons freshly grated ginger

Lime and Coconut Raita

1 cup natural yoghurt, extra
1/4 cup shredded coconut, toasted
rind and juice of 1 lime
Handy Tips
Tip: Whole chickens can be substituted with drumsticks or chicken pieces.

Method

  1. Using sharp scissors remove the backbone of the chicken by cutting either side of the bone, trim away the wishbone. Turn over the chicken and flatten out by pressing on the breastbone. Remove the breastbone by cutting on either side of the bone and skewer each half through the bottom of the thigh and neck to secure.
  2. Combine Spicy yoghurt Marinade ingredients and spoon over chicken and allow to marinade for at least 1 hour.
  3. Combine Lime and Coconut Raita ingredients and set aside to serve.
  4. Place chicken halves on a baking dish and roast at 200°C for 30 minutes or until cooked through. Serve chicken with Lime and Coconut Raita.

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