Turmeric Chicken With Toum

When my daughter, Saffron, turned two, we invited a bunch of people to our house for a dinner party. I decided to make this yogurt-marinated chicken, and it was easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken. While the meat cooks, the marinade forms a hard shell around the bird that prevents any juices from escaping, steaming the chicken from the inside out and keeping it super moist. The delicate floral spices of fennel seed, coriander, orange peel, and orange blossom taste incredible on the extra-crispy skin. Serve this alongside rice or with any simple mixed green salad.