Barbecued Chicken with Eggplant and Herbed Yoghurt
Chez's Recipe
Ingredients
Method
Ingredients
- size 14 (or larger) whole chicken
- grated zest from 1 lemon
- 3 tablespoons of chopped thyme
- 4 teaspoons of minced garlic
- 4 tablespoons of chopped parsley
- 150g of butter, softened
- salt and pepper
- 200ml plan unsweetened yoghurt
- 1/4 cup of each basic and mint leaves, plus extra for garnish
- 1/2 cucumber, peeled, seeded, grated, and squeezed dry of juice
- 2 eggplants, sliced 1cm thick
- olive oil for brushing
Method
- Cut the chicken down each side of the backbone with kitchen shears. Discard the backbone and open the chicken out flat.
- Cut the excess skin and fat around the neck and tail ends. Turn it over so it is skin side up.
- Mix the lemon zest, thyme, 3 teaspoons of garlic, t tablespoons of the parsley and the butter so you have a thick paste. Season well.
- Using your fingertips, push under the skin of the chicken on the thighs and breasts, then push the butter mix under the skin so it forms an even layer.
- Place in a small roasting dish, skin side up and place on a moderate barbecue, cover with lid and barbecue for 45 minutes or until done. Alternatively bake in the oven at 200'c for 45 minutes.
- Meanwhile, blitz the yoghurt with the basil, mint, remaining garlic and remaining parsley until smooth. Stir in plenty of the cucumber and season. Put aside.
- Brush the eggplant with oil and barbecue on each side until well browned.
- Remove the chicken and rest in a warm place. Carve the chicken and serve, drizzle the pan juices on the eggplant, serve with the yogurt over the top and add a few basic and mint leaves.
- Serve with a salad of cos lettuce, tomatoes, sliced red onion dressed with extra virgin olive oil and white vinegar.