George Erotokritou
December 29, 2023
Whole Roasted Chicken marinated with Straggato Yoghurt!
Prep Time
20
mins
Cook Time
70
mins
Serves
7
Ingredients
For the Chicken
- 1 whole Chicken (1/2 to 2 kg)
- 250 g. Straggato Yoghurt Authentic (10% fat) Charalambides Christis
- 1 ½ teaspoon Paprika
- 2 spoons of olive oil
- 1 spoon of fresh Thyme (finely chopped)
- Salt & Pepper
For the Pomegranate sauce
- 1 cup of red wine
- 1 cup of Pomegranate juice
- 3 spoons of Honey
- 100 g. Pomegranate
For the Vegetables
- 1 spoon of Butter
- 2 dates (cut into quarters)
- 12 Asparagus (slightly boiled)
- 200 g. fresh peas
- Salt & Pepper
Instructions
For the Chicken
- Put the yoghurt, olive oil, thyme, and paprika in a bowl and season with salt and pepper.
- Mix well and use a brush to coat the entire surface of the chicken.
- Transfer the chicken to a roasting dish and bake in a preheated oven at 200 degrees for about 1 hour and 10 minutes.
For the Pomegranate sauce
- Pour the wine into a saucepan and wait for it to reach half of the saucepan. Then, pour the pomegranate juice and leave on low heat for 10 minutes. Add the honey and mix well with a whisk.
- Leave it on the heat for another 7 minutes, stirring at regular intervals.
- Remove the saucepan from the heat and pour in the pomegranate.
For the Vegetables
- In a non-stick pan, melt the butter. First, sauté the dates until golden brown.
- Remove the dates from the pan and continue with the asparagus and peas.
- Add the dates again and season with salt and pepper.
- Finally, serve the chicken on a festive platter with the vegetables, the pomegranate sauce, and a bottle of good dry wine.
