Ingredients

Method

• 1 whole free-range chicken (approximately 1 kg)
• 1 x 15 g chicken tikka spice blend
• 4 T double cream yoghurt, plus extra for serving
• Sea salt, to taste
• Grilled lemon halves, for serving
• Fresh coriander, to garnish
For the spiced coriander rice:
• 1 medium onion 1, finely chopped
• 2 T sunflower oil
• 1 clove garlic, crushed
• 15 g pilau spice blend
• 1 cup basmati rice
• 2 cups chicken stock
• 1/2 - 1 t salt
• 1/2 cup coriander, chopped
• 2 T pistachio nuts, roasted and shelled, for sprinkling

Method

Ingredients

Cut out the backbone of the chicken and snip off the wing tips (reserve for soup or stock). Flatten the chicken as much as possible. Mix the chicken tikka spice with the yoghurt and spread all over the chicken. Place, bony side up, on a greased grill pan. Grill for 10 to 15 minutes a side, or until cooked through and moist. Serve with the grilled lemon halves, spiced coriander rice and yoghurt.

To make the spiced coriander rice, soften the onion in the oil. Stir in the garlic and pilau spice mix. Add the rice and stir until well coated. Pour in the stock and bring to a bubble. Add the salt, reduce the heat and cover tightly. Cook for 15 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered for 5 minutes. Stir in the chopped coriander. Fluff up with a fork. Sprinkle with roasted pistachios.

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