Persian Chicken with Spiced Yogurt

  • 10 Jul - 16 Jul, 2021
  • Mag The Weekly
  • Cookery


· 6 chicken legs

· 1 teaspoon ground cinnamon

· 6 cardamom pods

· 1 teaspoon ground turmeric

· ½ teaspoon ground cumin

· 2 tablespoons olive oil

· 2 teaspoons honey

· Grated zest and juice 1 lemon

· 150 ml Greek yogurt

· A handful parsley


Heat the oven to 200°C. Line a roasting tin with baking paper. In a bowl, mix the spices with the olive oil, honey, lemon zest and juice and some salt and pepper. Pour over the chicken and toss well to coat all over. Put the chicken in the prepared roasting tin and roast for 45 minutes until golden and tender, turning halfway through and basting the chicken with pan juices. Put two tablespoons of the pan juices in a bowl with the yogurt, then mix well and season to taste. To serve, drizzle the yogurt over the chicken and scatter with parsley.