Blackened Chickenwith Spiced Honey‑Butter Sauce and Fresh Wedge Salad

1. In a small bowl combine black pepper, cumin, coriander, chilli powder, paprika and salt; stir to form a uniform spice mix. Set aside 1 tbsp for the pan sauce and keep the rest for seasoning the chicken.

2. Pat the spatchcocked chicken dry, then rub the remaining spice mix evenly over both sides of the bird.

3. Pre‑heat a large oven‑proof skillet over medium heat and add 2 tbsp olive oil. When the oil shimmers, place the chicken skin‑side down and sear for about 7 minutes, or until the skin is deeply browned and crisp.

4. Flip the chicken, sear the flesh side for an additional 3 minutes, then remove the bird from the pan and set aside on a plate.

5. Reduce the heat to medium‑low, add the sliced shallots cut‑side down to the same pan and let them caramelise for 3‑4 minutes, stirring occasionally.

6. Return the chicken to the skillet, skin‑side up, and transfer the pan to a pre‑heated oven at 400°F (392°F). Roast for 30 minutes, or until the internal temperature reaches 167°F (165°F) and the juices run clear.

7. While the chicken rests, prepare the green yogurt dressing: blend parsley, dill, 100 ml extra‑virgin olive oil, tahini, the minced garlic cloves, lemon juice and 2 tbsp water until smooth. Fold the blend into the yogurt, season with salt to taste and drizzle a little extra olive oil for shine.

8. Ice‑bath the lettuce wedges in a bowl of cold water for 1‑2 minutes, then drain and pat dry. Toss the wedges with the yogurt dressing, then garnish with sliced spring onion, sesame seeds, chilli flakes, a drizzle of extra olive oil, a pinch of flaky salt and additional dill if desired.

9. Make the pan sauce: return the skillet (still hot) to the stovetop, add 2 tbsp butter and the sliced garlic cloves. Cook, stirring, for 2 minutes until the garlic turns golden and fragrant, scraping up any browned bits.

10. Remove the pan from the heat, stir in the reserved 1 tbsp spice mix, then whisk in honey and red wine vinegar until the sauce is glossy.

11. Slice the rested chicken into serving portions, arrange on a platter with the caramelised shallots, and drizzle generously with the honey‑butter pan sauce.

12. Serve the chicken alongside the fresh wedge salad, allowing guests to add extra salt, chilli flakes or olive oil to taste.