Barbecued Roasted Chicken with Spiced Whipped Feta
We should embrace dips that become dinner. This can start as a snack, then be topped with sticky chicken and migrate you through a mealtime with ease. Crunchy, smoky, spicy and sweet. A real Trojan Horse of a dish.
Serves 4-6.
Ingredients 12
1 free-range chicken, organic, broken down into 4–8 pieces, depending on size of chicken
1 tbsp brown sugar
1 tbsp sweet smoked paprika
1 tbsp salt
3 tbsp olive oil
125 ml barbecue sauce, plus extra for basting, see my recipe
Whipped Feta Base
1 tsp ground coriander
1 tsp ground cumin
200 g Persian feta, crumbled
100 g crème fraîche
100 g sour cream
salt, to season
black pepper, freshly ground, to season
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Method 5
Add the pieces to a bowl with the , , , , and . Toss to coat thoroughly. Set aside for 20 minutes to marinate.
For the whipped feta base, add the , , , , and to a food processor. Season with salt and black pepper. Blend on high until smooth, about 2–3 minutes. Taste and adjust the seasoning if needed. Set aside. (Can be made in advance and stored in the fridge; bring to room temperature before serving.)
Preheat the oven to 200°C (390°F).
Add the to a roasting dish and bake for 15 minutes until it takes on a lovely colour. Reduce the heat to 180°C (360°F) and cook for a further 25 minutes or until the chicken is cooked through and the skin has taken on a glorious dark –like colour. Halfway through cooking, baste the chicken with more of the barbecue sauce and turn the tray to ensure even roasting.
To serve, add the whipped feta to the base of a plate. Top with the , season with salt and black pepper, and serve immediately. The chicken will warm the whipped feta and it will become gloriously swipeable and have rivers of and chicken juice running through it. And it’s a beautiful thing.
Katrina Meynink's tips
I often like to serve this with some warm bread so you don’t miss any of the glorious juices, and a lovely crisp green salad.
