Coriander paprika roast chicken

Drum
7 servings Prep: 10 mins, Cooking: 45 mins, Chill/rest/proof: 1 hr By Ilse Kleinsmidt
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Ingredients (12)

1.5 kg whole chicken
3 onions — sliced
2 lemons — cut into wedges
salt and freshly ground black pepper
1 lemon — juiced
30 ml olive oil
5 ml coriander seeds — crushed
5 ml paprika
60 ml soy sauce
2 garlic — crushed
full fat plain yoghurt — to serve
cumin seeds — to serve
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Method:

Preheat the oven to 200°C and prepare a roasting pan.

Start cutting the chicken at the point where the thighs meet the body. To remove the thigh joint, turn the thigh and pull out. Then separate it completely by cutting along the joint. Cut and remove the second thigh in the same manner.

To remove the breast, cut the skin and meat on both sides of the breastbone. Cut the parts where the rib bones connect to the chest, then remove the breastbone.

Open the bird and cut along the backbone to obtain two breasts with wings attached.

Spread the onions and lemon wedges on the bottom of the roasting pan.

Mix together the salt and pepper, lemon juice, olive oil, coriander, paprika, soy sauce and garlic. Put the chicken, skin side up, on the bed of onions and lemons.

Pour the marinade over the chicken and massage it into the pieces. Cover and chill in the marinade for 1 hour.

Remove the chicken from the fridge and roast for 45 minutes, basting regularly to prevent burning.

Serve with plain yoghurt topped with cumin seeds.

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