Turmeric chicken and apricot bake

SERVES 4 READY IN 1 hr 35 mins, plus marinating

INGREDIENTS

● 1 WHOLE CHICKEN

● 125ML OLIVE OIL

● 2 GARLIC CLOVES

● 1TBSP CORIANDER SEEDS

● 1TSP DRIED TURMERIC OR 1TBSP PEELED AND GRATED FRESH TURMERIC

● 4 SWEET POTATOES, SLICED INTO ROUNDS

● 80G DRIED APRICOTS, ROUGHLY CHOPPED

● 1 ORANGE, THICKLY SLICED

● 1 FENNEL BULB, CUT INTO CHUNKS

● 1 GLASS OF WHITE WINE

● BUNCH OF PARSLEY, CHOPPED

● 4 SPRING ONIONS, SLICED

1 Using poultry (or very strong) scissors, slice down the chicken backbone and flatten to open. Score the skin a few times. In a small blender, blitz the olive oil, garlic, coriander seeds and turmeric. Rub this mixture over the chicken, and leave to marinate in the fridge for 1 hr or overnight.

2 Heat the oven to 200C/ Gas 6. Put the potatoes, apricots, orange and fennel in the base of a roasting tin. Top with the chicken.

3 Drizzle with remaining marinade, pour the wine over, season well and cover with foil. Roast for 30 mins, remove the foil and reduce the heat to 180C/gas 4 and cook for a further 45 mins, until the chicken is cooked through. Serve topped with parsley and spring onions.