Slow-roasted chicken with orzo | Woman and Home Magazine

Ingredients

• Medium free-range chicken (weighing about 1.8 kg)
• 100 g unsalted butter, softened
• 2 tsp ground sumac
• 1 tsp each of ground cinnamon, cumin, coriander and turmeric
• 1 lemon, zested then halved
• 2 large red onions, sliced
• 1 large garlic bulb, papery skin removed
• 230 g orzo
• 500 ml hot chicken stock
• Small bunch each of mint, coriander and parsley, roughly chopped
• 1 medium cucumber, finely diced
• 50 g pomegranate seeds
• For the tahini yoghurt:
• 300 g Greek-style yoghurt
• 2 tbsp tahini
• Juice 1 lemon, plus zest ½, to serve (optional)
• 2 tbsp olive oil