- 1 tablespoon sumac
- 1 teaspoon ground chilli powder
- 3 teaspoons dried oregano
- 3 garlic cloves, crushed
- 1/4 cup extra virgin olive oil
- 2 (x 1.3kg) whole chickens
- 1 lemon, cut into thin wedges
- 200g tub beetroot dip
- 200g tub eggplant dip
- 400g Turkish bread, sliced, toasted, to serve
- Lemon wedges, to serve
- Fresh flat-leaf parsley, to serve
Spinach and garlic yoghurt
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 100g baby spinach, roughly shredded
- 3/4 cup plain Greek-style yoghurt
- 1 tablespoon fresh flat-leaf parsley, chopped
- Unwaxed kitchen string
- Step 1Preheat oven to 180C/160C fan-forced.
- Step 2Combine sumac, chilli powder, oregano, garlic and oil in a bowl.
- Step 3Rinse chickens (including cavity) under cold water. Pat dry inside and out with paper towel. Line a large roasting pan with baking paper. Place chickens in pan. Rub chickens all over with sumac mix. Divide lemon wedges between chicken cavities. Tie legs together with kitchen string to secure. Season well with salt and pepper.
- Step 4Roast for 1 hour 45 minutes, basting with pan juices halfway through, or until chickens are golden and cooked through.
- Step 5Meanwhile, make Spinach and garlic yoghurt: Heat oil in a small frying pan over medium heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add spinach. Cook, stirring occasionally, for 2 to 3 minutes or until just wilted. Set aside to cool completely. Squeeze excess moisture from spinach. Transfer to a bowl. Stir in yoghurt and parsley. Season with salt and pepper.
- Step 6Remove and discard string from chickens. Cut into portions. Place on a serving board. Place yoghurt and dips in separate serving bowls. Serve with bread and lemon wedges, and sprinkle with parsley.
- Low carb
- Lower gi
Dark red in colour, sumac is a tangy spice with a slightly citrus flavour.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas