Entree: Azerbaijan – Caspian Azerbaijan – Tandir Chicken (Whole chicken slow-cooked in a tandir-style clay oven until tender and lightly smoky)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 1 cup (240 g) plain full-fat yogurt
- 2 tbsp (30 ml) vegetable oil or melted butter
- 2 tbsp (30 ml) lemon juice
- 4 garlic cloves, minced, approx. 20 g
- 1 tbsp (15 g) tomato paste
- 1 1/2 tsp (8 g) fine salt
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large onion, halved and sliced to make a bed, approx. 8 oz (225 g)
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 2 tbsp (30 ml) vegetable oil for brushing

Instructions

1. In a bowl, whisk together the yogurt, 2 tbsp (30 ml) vegetable oil, lemon juice, minced garlic, tomato paste, salt, cumin, paprika, ground coriander, and black pepper to form a smooth marinade.
2. Place the whole chicken in a large dish or resealable bag and pour the marinade over it, rubbing well under the skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.
3. If you have access to a tandir (clay oven): prepare the tandir and heat to a high temperature, then let embers settle to provide steady radiant heat. Place sliced onion and bay leaves in the bottom, set the marinated chicken upright or suspended so it cooks evenly, and roast covered in the tandir for about 60–90 minutes until an internal temperature of 165°F (74°C) is reached in the breast and 175°F (79°C) in the thigh and the skin is nicely browned.
4. Oven method (home kitchen equivalent): Preheat the oven to 475°F (245°C). Arrange the sliced onion and bay leaves in the bottom of a Dutch oven or deep roasting pan. Place the marinated chicken on the bed of onions, brush with 2 tbsp (30 ml) oil, cover with the lid (or tightly with foil) and roast at 475°F (245°C) for 15 minutes to develop color. Reduce the oven to 325°F (165°C) and continue roasting covered for 40–50 minutes. Uncover for the last 10–15 minutes to crisp the skin. Chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
5. Remove the chicken from the oven or tandir and let it rest 10–15 minutes before carving. Garnish with chopped parsley and serve with the roasted onions and pan juices.