Fast Roast Chilli Chicken with Cooling Raiita

Fast Roast Chilli Chicken with Cooling Raiita

Ingredients

  • 1 Small chicken
  • 1tbsp vegetable oil
  • 1tsp hot chilli powder
  • 1tsp cayenne pepper
  • 2tsp dried coriander
  • 1tsp grated lemon zest
  • ½ tsp salt

For the Raiita:

  • 250g Natural yoghurt
  • 50g cucumber
  • ½ tsp. mint sauce concentrate
  • 5g red onion
  • Salt and black pepper

Preparation method

  1. Mix oil, lemon zest and all dried ingredients into a paste
  2. Rub paste all over chicken, cover and refrigerate for 20mins
  3. Pre-heat oven to 210 degrees/gas mark 7
  4. Roast chicken uncovered for 30 minutes
  5. Lower temperature to 180 degrees/gas mark 6
  6. Roast covered for 45 minutes
  7. Allow chicken to rest uncovered for 10 minutes before carving

For the Raiita:

  1. Dice cucumber and onions and mix with yoghurt and mint sauce
  2. Season as desired
  3. Cover and refrigerate for a minimum of 30 minutes

Serve carved chicken and Raiita with a tomato and baby leaf spinach salad, and toasted pitta bread