Autumn Potager Vegetable Salad with Hummus, Lentils and Herby Feta DressingWelcome Home SoupHot Cross Bun Bread and Butter PuddingGettin' figgy with itThe Ultimate Fish BurgerApricot Crumble Slab CakeThe Ultimate Gourmet Picnic RollChorizo, Prawn
It’s easy to cook a whole chicken on the stovetop if you first remove the backbone. I like to line the sauté pan with a double layer of baking paper and cook it over a gentle heat so the spices don’t catch and burn.
Although traditionally made with pork, I have used chicken, which is equally delicious and requires a much shorter cooking time. The nutty, sweet curds that form during cooking are characteristic of this dish and result in meltingly tender meat.
To prevent the delicious yoghurt crust catching and burning, I cover the chicken after the initial burst of heat then remove it for the final 10 minutes to ensure succulent meat and a lovely golden skin.
Preheat the oven to Butter: Combine all the ingredients in a bowl and season. Chicken: Rinse the chicken inside and out with cold water and dry with kitchen towels. Halve the zested lemon and place it in the cavity .