¼ cup ras el hanout (moroccan spice blend from middle eastern food stores and selected grocers)
1 cup greek-style yoghurt (thick)
1 lemon (juice of)
2 tbs extra virgin olive oil
lime wedges (to serve)
Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.
Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.
Season grilled chicken with salt and serve with lime.
View the recipe instructions at Delicious AU
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