Spatchcock chicken with Aleppo chilli

Ingredients

• 1 whole chicken
• For the marinade
• 1 tbsp Aleppo chilli
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tsp honey
• ½ lemon, juiced
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• For the flatbreads
• 400g self-raising flour
• 400g full fat yogurt
• nigella seeds
• For the yogurt
• 250g natural yogurt
• 1 tbsp dried mint
• pinch of ground cumin
• small bunch of fresh dill, finely chopped

Method

1.  Cut the chicken along either side of the spine with scissors and flatten. Make a few slashes in the breasts and thighs and place in a roasting tin. Whisk together the marinade ingredients, then rub into the meat and leave to marinade in the fridge for at least 2 hrs or overnight. When ready to cook, position the roasting tin on a rack over the Universal Pan to ensure even heat distribution.

2.  Heat the oven to CircoRoast 180°C and place the chicken breast-side down. Insert the Meat Probe into the thickest part stretching from thigh to breast. Set the probe to 75°C and cook for 25 mins. Turn over and baste, then leave the probe to turn off when the desired temperature is reached. Once cooked, remove and leave to rest.

3.  Mix the flour, yogurt and a pinch of salt in a bowl until fully combined. Tip onto a lightly floured surface and knead for a few mins until the dough is soft and pliable. Heat a heavy-based frying pan over a high heat. Divide the dough into four equal-sized balls, then flatten into circles that will cover the base of the pan. When the pan is hot, heat a flatbread for 2 mins on one side. Sprinkle over some nigella seeds, then flip over once bubbles appear on the surface. Cook for another 2 mins, then repeat with the rest of the dough. Place the cooked flatbreads under a tea towel to keep warm.

4.  Combine the yogurt ingredients and a generous pinch of salt and pepper in a bowl and leave to stand for a while. When ready to serve, carve the chicken into breast and thigh portions and plate up with the flatbreads and yogurt on the side.