HONEY-ROASTED CHICKEN WITH SPICY FRIED POTATOES

SERVES 4 PREP + COOK 1 HOUR 30 MINS

◆ 1.6kg whole chicken

◆ 2 tbsp honey, warmed ◆ 1 tbsp extra-virgin olive oil ◆ 2 garlic cloves, crushed ◆ ½ tsp ground cumin

◆ ½ tsp ground coriander ◆ ¼ tsp ground cinnamon ◆ ½ tsp sweet paprika

◆ 2 tsp chopped fresh oregano

◆ 1 lemon, halved

SPICY FRIED POTATOES

◆ 1kg baby new potatoes, halved

◆ 2 tbsp olive oil

◆ 1 tbsp harissa paste ◆ 2 garlic cloves, crushed ◆ 2 tsp cumin seeds

◆ 2 tsp finely grated lemon rind

◆ 2 tbsp coarsely chopped flat-leaf parsley

1 Preheat oven to 200°C.

2 Tuck wings under chicken and tie legs together with kitchen string.

3 Combine honey, oil, garlic, spices and oregano in a small bowl. Place chicken in a medium oiled roasting pan. Rub honey mixture over chicken. Pour ½ cup water into the pan. Add lemon. Season.

4 Roast chicken 1 hour, covering any parts that are overbrowning with oiled foil, or until juices run clear when a skewer is inserted into the thickest part of a thigh.

5 SPICY FRIED POTATOES Meanwhile, place potatoes in a large saucepan. Add cold water to cover. Bring to the boil. Boil 6 mins or until almost tender. Drain. Leave to cool and dry completely in a colander. About 15 mins before chicken is cooked, heat oil in a large frying pan. Cook potatoes, paste, garlic and cumin seeds, turning occasionally, 15 mins or until potatoes are browned. Stir in rind and parsley. Season.

6 Serve honey-roasted chicken with spicy fried potatoes.