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Chicken with Lemons, Sumac & Spiced Yogurt


This recipe showcases Sumac, Coriander Seeds, Cumin, Turmeric and Mustard Seeds. Serves 4.


1 large free-range chicken (about 1.5kg in size)
3 lemons , cut into eights
handful black, pitted olives
3 small shallots , peeled and left whole
6 garlic cloves , peeled and squashed
2 tbsp. sumac
1 tbsp. vegetable oil

For the spiced yogurt
1 tsp. each ground coriander and cumin
½ tsp. each ground turmeric and mustard seeds
½ tsp. chilli powder , mild or hot, depending on taste
500g pot natural yogurt
1 long red chilli , thinly sliced
bunch spring onions , sliced


Heat oven to 200C/180C fan/gas 6.

Season the inside of the chicken. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp. of water.

Pour the mix into the cavity of the chicken.

Take the oil and the rest of the sumac and rub onto the outside of the chicken.

Roast for 1.5 hrs. or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.

While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it.

Carve the chicken and serve topped with a dollop of the yogurt.

Source: John Torode - Good Food Magazine

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