It not only tastes great but allows the spicy flavours to penetrate the chicken, resulting in a succulent and flavourful main that’s also a bit of a showstopper. Perfect with steamed green veg or a crisp salad. We love the Galil amba brand.

Method:

• For the dough: knead the ingredients in the bowl of a standing mixer (or by hand) for 5 minutes until a smooth and flexible. Add a little flour it’s too sticky. Place in an oiled bowl and rest in the fridge for 1 hour.

• To prepare the chicken: mix the marinade ingredients well in a bowl large enough to accommodate the whole chicken. Put the chicken in the marinade bowl and rub thoroughly with the marinade inside and out. Cover in cling film and leave at room temperature for 1 hour.

• Heat oven to 200°C. Remove the dough from your fridge and roll on a well-floured surface to a large disk wide enough to wrap the chicken.

• Remove the chicken from the bowl, shake off any excess marinade and place in the middle of your dough disk – breast down.

• Wrap the dough tightly around the chicken, and seal well from all sides. Brush lightly with the egg wash all over and sprinkle with salt

• Place on an oven tray lined with baking parchment — seam side down and — bake for 2 hours.
  

Shir and Amir are chefs and co-founders of The Black Cow Camden