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7 Unexpected Ways To Cook With Yogurt

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Roasted Butterflied Chicken with Cardamom and Yogurt

Serves 2-4

Seeds from 6 cardamom pods

1 teaspoon black peppercorns

2 teaspoons sea salt

1 teaspoon ground coriander

1 teaspoon ground cumin

3 garlic cloves

1 tablespoon olive oil

1/2 cup whole milk yogurt

1 tablespoon grated fresh ginger

1 tablespoon freshly squeezed lemon juice

1 3-4 pound chicken, butterflied

Fresh cilantro leaves for garnish

Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic, and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.

Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.

Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves.

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