- 1 whole chicken
For the marinade
- 35g tikka paste
- 65g Greek-style yoghurt
- 6 crushed cardamom pods
- 2 tsp smoked paprika
For the slaw
- 135g crisp green cabbage
- 135g fresh fennel
- 135g carrots
- 40g salad onions
- 10g fresh parsley
- 1 lime, juice and zest
- 20ml sesame oil
- 120g Greek-style yoghurt
- 10g fresh mint
- 4 tortilla wraps
Although you want some blackening to the chicken skin to help achieve a distinctive charred flavour, make sure it doesn't burn.
Spatchcock the chicken
Place it breast-side down on your board and use the scissors to remove the backbone, cutting down each side of the spine, then turn the chicken over and score the flesh all over. Open it out, remove the wing tips and ankles and then press firmly to flatten. (Alternatively you can ask your butcher for a spatchcock chicken.)
For the marinade
Place all the marinade ingredients in a large bowl and mix together. Add the chicken and massage the marinade into the meat, cover and leave overnight.
Remove the chicken from the marinade and place on a baking sheet. Put in the oven at 200°C (180°C fan/gas mark 6) for 10 minutes, then reduce the heat to 170°C (150°C fan/gas mark 3), cooking for a further 20–30 minutes.
Once the chicken starts to blacken slightly, remove from the oven, check the juices run clear when the thigh is pierced with a skewer, and then leave to stand for a few minutes.
Place all the slaw ingredients in a large bowl and mix well, seasoning to taste.
Place the yoghurt and mint in a bowl and mix to combine, adding seasoning if needed. Place the wraps in the oven or in a frying pan over a high heat for a few seconds to lightly colour them, then remove and cut into quarters.
To serve, cut the chicken into quarters and place a portion on the plate, along with four pieces of wrap and a portion of the slaw. Finish with a serving of the yoghurt.
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