Dukkah spatchcock chicken with apple slaw

Name: Dukkah spatchcock chicken with apple slaw
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 350 g Greek-style natural yogurt; 1 tsp fine sea salt; 1½ kg Medium Whole Chicken; 50 g tub Cooks’ Ingredients Dukkah; 1 lime, cut into wedges, to serve; The Levantine Table Flatbreads, to serve (optional); Fragata Hot Peppers Guindillas, to serve (optional)

Spatchcocking means you can cook a whole bird more evenly and quickly – plus it’s easier to coat in the marinade for maximum flavour and juiciness.

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Plusovernight marinating + resting

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350g Greek-style natural yogurt
1 tsp fine sea salt
1½kg Medium Whole Chicken
50g tub Cooks’ Ingredients Dukkah
1 lime, cut into wedges, to serve
The Levantine Table Flatbreads, to serve (optional)
Fragata Hot Peppers Guindillas, to serve (optional)

Slaw

½ celeriac (around 350g), peeled and cut into matchsticks
2 Essential Bramley Apples, cut into matchsticks
300g carrots, peeled, cut into matchsticks or coarsely grated
20g pack dill, leaves roughly chopped
20g pack chives, roughly chopped
3 tbsp mayonnaise
5 tbsp Greek-style natural yogurt
½ tsp Dijon mustard
1 small clove garlic, crushed

The day before cooking, in a bowl, mix the yogurt and salt. To spatchcock the chicken, put it on a board, breast-side down, with the legs facing towards you. Using kitchen scissors, cut through all the rib bones along one side of the parson’s nose (the fleshy end of the tail), then repeat on the other side of the backbone, cutting as close as possible to the bone. Pull out the backbone and discard. Turn the chicken over and spread it out on the board. With the heel of your hand, press on the breastbone to flatten the chicken to an even thickness.
Put the chicken skin-side up in a dish or large bowl. Rub the yogurt all over it, then cover and marinate in the fridge overnight.
The next day, preheat the oven to 200°C, gas mark 6. Remove the chicken from the marinade, discarding any excess, and transfer to a roasting tin. Evenly scatter the dukkah over the top. Roast for 50 minutes to 1 hour, until the chicken is cooked through, the juices run clear and no pink meat remains. (You may need to cover it with foil towards the end of cooking if it starts to go too brown.) Loosely cover the chicken with foil and let rest for at least 10 minutes before serving.
Meanwhile, in a bowl, combine all the slaw ingredients; season and set aside. Carve the chicken, then serve with the slaw, lime wedges for squeezing over, plus flatbreads and pickled chillies, if liked.

Cook’s tip

To make your own dukkah, toast 3 tbsp cumin seeds and 3 tbsp coriander seeds in a dry frying pan for 3-4 minutes, until fragrant. Mix with 100g roasted, chopped hazelnuts and 3 tbsp sesame seeds, then roughly crush using a pestle and mortar. Stir through sea salt flakes to taste, transfer to a jar and keep for up to 2 months.

Typical values per serving when made using specific products in recipe