Ruchira Hoon's Mediterranean Yogurt, Raisin and Sumac Roast Chicken

Ruchira Hoon's Mediterranean Yogurt, Raisin and Sumac Roast Chicken


Whole Chicken - Skinless (Approx. 700g)

For the Marinade :

  • 1 cup of yogurt
  • 1/2 cup water
  • 1 tsp salt
  • 2 garlic cloves, crushed
  • 1 pinch of saffron
  • 1 tsp sugar
  • 1 tsp sumac

For the stuffing :

  • 1 preserved lemon
  • 1 regular lemon
  • 2 cloves of garlic
  • 1 onion sliced
  • 50 grams raisins

For the vegetables :

  • 1 potato, thickly sliced
  • 1 onion, thickly sliced
  • 2 tsp raisins
  • 1 preserved lemon chopped.

Final basting :

  • 2 tsp olive oil
  • 1 tsp honey
  • 1 tsp sumac
  1. Mix all the things for the marination into a bowl and then marinate the chicken, breast-side down overnight.
  2.  Arrange the onions and potatoes into an oven-proof dish. Add in the raisins and the chopped preserved lemons. Pour 1/2 cup of marinade over it and set aside.
  3.  Stuff the chicken with the said ingredients and truss and tie the chicken.
  4. Place it on top of the vegetables. Mix all the things together for the final basting and rub the chicken with it.
  5. Bake in a preheated oven for 2 hours, covering the top of the bird for the first one hour. Let it rest for 30 minutes before eating.

    Order Chicken Online:  Whole Chicken - Skinless (Approx. 700g)


    About Ruchira Hoon
    Ruchira Hoon Philip does everything and anything that involves food – cook, write, eat, picture, blog, review, tweet…you get the drift.  Ruchira is a key contributor to the rich food landscape of the capital city. She’s been on MasterChef India and now develops menus for restaurants + heads content at a recipe aggregator website.


    September 06, 2016 by Abhishek Jain
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