Sumac yoghurt chicken

Sumac yoghurt marinated chicken withquick slaw

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the cumin, sumac, oil and yoghurt in a large mixing bowl. Season with salt and pepper. Add the chicken andtoss to coat. Cover and refrigerate for 1 hour or overnight if time permits.

Step 2

Preheat the oven to 200˚C.

Step 3

Place the chicken, skin-side down on a lightly oiled baking tray lined with baking paper. Season generously with salt androast for 40 minutes or until cooked through.

Step 4

Meanwhile, for the slaw, place the yoghurt, vinegar and a good pinch each of salt and pepper in a large bowl and stir tocombine well. Add the remaining slaw ingredients and toss to coat well.

Step 5

Serve the chicken on a large platter with the slaw.