Ingredients

• 300ml/11fl oz natural yoghurt
• 2 tbsp mint or coriander
• finely chopped
• 1 lemon
• juice only
• 1 tbsp cumin seeds
• ground
• 2 tbsp olive oil
• 2 cloves garlic
• finely grated or crushed
• good pinch of pepper
• 1kg/2lb 2oz chicken
• preferably organic
• spatchcocked
• drizzle of olive oil
• 1 large or 2 medium cucumbers
• ½ lemon
• juice only
• 4 tbsp extra virgin olive oil
• 2 large tbsp chopped dill (mint or coriander is also great)
• sea salt and freshly ground black pepper

Directions

• For the chicken
• mix all the marinade ingredients together in a bowl.
• With a sharp knife
• carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken
• massaging into the meat.
• Place on a plate in the fridge for at least 30 minutes
• but you can leave it for 4-6 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until very hot. Remove the chicken from the marinade
• letting the excess drip off
• but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken
• skin side down. Cook for 2-3 minutes on each side
• until golden and scored with brown griddle marks.
• Transfer to a roasting tin and place in the oven for 25-30 minutes
• or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.
• Remove from the oven and leave to rest for 5-10 minutes.
• For the cucumber salad
• cut the cucumbers into halves lengthways and scoop out the watery seeds.
• Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.
• To serve
• carve the chicken into eight pieces (legs
• thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad.