Prep Time
60 mins
Makes
2 servings
Ingredients
- ● 1 small whole chicken (about 1.2kg), spatchcocked
- ● 2 tbsp olive oil
- ● 1 tsp ground cumin
- ● 1 tsp smoked paprika
- ● 1/2 tsp ground turmeric
- ● Salt and pepper, to taste
- ● 2 Persian flatbreads
For the Winter Slaw:
● 1/4 red cabbage (about 200g), finely shredded
● 1 carrot (about 100g), grated
● 1 small red onion, thinly sliced
● 2 tbsp pomegranate seeds
● 2 tbsp plain yoghurt
● 1 tbsp lemon juice
● 1 tsp honey
● Salt and pepper, to taste
● 10g fresh dill
Method
- Preheat your oven to 200°C (180°C fan).
- Place the spatchcocked chicken on a roasting tray. Drizzle with olive oil and
rub with cumin, smoked paprika, turmeric, salt, and pepper. - Roast the chicken for 40-50 minutes, or until the skin is golden and crisp,
and the juices run clear when pierced at the thickest part. - Meanwhile, prepare the winter slaw. In a large bowl, combine the cabbage,
carrot, onion, and pomegranate seeds. - In a bowl combine the yoghurt, lemon juice, honey, salt, and pepper. Pour
the dressing over the slaw and toss to coat. - Warm the flatbreads in the oven for a few minutes before serving.
- Serve the roasted chicken alongside the slaw and flatbreads, encouraging
everyone to tear, scoop, and enjoy!
