- 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
- 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.