Cumin and yoghurt chicken with cucumber and dill salad recipe
 A yoghurt marinade keeps this bird juicy and tender. Opening out the chicken reduces the cooking time for a quick roast. 300ml/11fl oz natural yoghurt2 tbsp mint or coriander, finely chopped1 lemon, juice only1 tbsp cumin seeds, ground2 tbsp olive oil2 cloves garlic, finely grated or crushedgood pinch of pepper 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, spatchcockeddrizzle of olive oil 1kg/2lb 2oz chicken, preferably organic, spatchcocked drizzle of olive oil 1 large or 2 medium cucumbers½ lemon, juice only4 tbsp extra virgin olive oil2 large tbsp chopped dill (mint or coriander is also great)sea salt and freshly ground black pepper 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 Method 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. For the chicken, mix all the marinade ingredients together in a bowl. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Recipe tips To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle.