Chicken & Yoghurt Sauce

14 Ingredients

1 clove garlic, crushed
60grams butter
1 large brown onion, chopped
1/2 cup parsley, chopped
2 free range whole chickens
1/2 cup prunes, pitted, chopped
1 orange, juiced, rind finely grated
250milliliter Greek style yoghurt
1teaspoons pepper (for seasoning)
1/4 cup tahini
170grams rosemary wheat biscuits
4 rasher rindless bacon, chopped
1/2 cup hazelnuts
1 pinch pink salt ground, to taste

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 190°C. Melt half of the butter in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes until soft. Transfer to a bowl.

Step 2 of 4

Process biscuits, parsley, hazelnuts and orange rind in a food processor, until finely chopped and mixture resembles breadcrumbs. Add to the food processor with onion and bacon. Stir in prunes. Melt remaining butter and stir into crumb mixture and season with salt and pepper.

Step 3 of 4

Place 1 chicken onto a chopping board. Run fingers underneath the skin to loosen and create a pocket. Push half of the crumb mixture into space, spreading evenly. Place in a baking dish, breast-side up. Repeat with second chicken and crumbs. Pierce skin a few times with a knife to prevent the skin splitting. Brush with oil and season with salt and pepper. Roast for 25 minutes per 500g until cooked through. Cover with foil to rest chicken meat.

Step 4 of 4

Meanwhile, combine all the remaining ingredients to make the yoghurt sauce. Slice chicken. Serve with yoghurt sauce.