Indian infused chicken

SERVES 4

1.5kg chicken

Baby spinach, pine nut and

pomegranate salad, to serve INDIAN INFUSED MARINADE

2 garlic cloves, crushed ½ onion, finely chopped 2tbsp lemon juice

2tbsp sesame oil

2tbsp brown rice flour

2tbsp finely chopped

coriander leaves

1tbsp ground cumin

2tsp freshly grated ginger 2tsp Himalayan salt 1tsp garam masala

1tsp sweet paprika

½tsp chilli powder

1-2tbsp warm filtered water

1 To make the marinade, combine all the ingredients with sufficient warm water to make a paste of spreading consistency.

2 Rub the marinade over the chicken, ensuring it’s completely covered. Place in a roasting tin, cover with foil and marinate in the fridge for at least 1 hour but preferably overnight. Preheat the oven to 180°C (350°F).

3 Remove the foil and roast the chicken for 75-90 minutes or until the juices run clear when the flesh is pierced with a skewer. If the chicken starts to brown too much during cooking, cover with fresh foil. Rest for 10-15 minutes before serving. 4 Serve warm with the baby spinach, pine nut and pomegranate salad (see right). The chicken will be very moist and tender, and won’t be spicy hot.

BABY SPINACH, PINE NUT AND POMEGRANATE SALAD

Whisk 80ml extra virgin olive oil, 2tbsp rice malt syrup, 1½tbsp filtered water, 1tbsp lime juice and a pinch of Celtic sea salt in a bowl to combine. Place 270g baby spinach, tough stems removed, 1 diced red onion, 50g toasted pine nuts, 5g flat-leaf parsley, seeds of 1 pomegranate, Celtic sea salt to taste, in a bowl, then add the dressing, toss gently and serve.