I don’t know how it happened, but this chicken was, as any judge on any cooking show might say ‘cooked to perfection’. Which is weird cause I (aka dumb chicken cooking rookie) bought the wrong part for roasting (Nigella says to ALWAYS use chicken thigh. I hope one day she’ll forgive me) so I was expecting it to be very dry. Brining it definitely helped, and resting it for 5 minutes before serving. Really though, it was just a total fluke that I checked it at the exact right minute (I was gonna leave it in for another 10!) when it was just done and tasty as hell. I sure took all the praise like I deserved it though
1 kg Chicken Breast (you want to have at least half a breast for each person)
2 tablespoons Ground Cumin
2 tablespoons Ground Tumeric
2 tablespoons of Ground Coriander
3 cloves of garlic, crushed
1/2 cup Slivered Almonds, roasted
500g Greek Yoghurt
1/4 cup Tahini
Make a brine for the chicken by covering the peices water, then adding about 1/4 cup salt. Leave to sit in the fridge for 30 mins - 3 hours
When you're ready to cook the chicken, preheat the oven to 180 degrees. Take the chicken out of the brine and rub it with the ground spices, garlic. and olive oil so every piece is covered. Cook for 10-15 minutes until just cooked (try not to open the oven too much during this time). Cut the biggest piece in half to make sure it's cooked through. Leave to rest out of the oven for 5-10 minutes before serving.
Mix the yoghurt and tahini together. To serve, scatter the chicken with almonds and drizzle the tahini yoghurt sauce over if you want, otherwise just serve the sauce in a bowl.