TURMERIC ROAST CHICKEN, APRICOT AND POTATO BAKE

This is a lovely, flavour-filled twist on the traditional roast chicken.

SERVES 4

✣ 1 medium whole chicken, about 1.5kg (3lb)

✣ 125ml (4fl oz) olive oil

✣ 2 garlic cloves

✣ 1tbsp coriander seeds

✣ 1tsp ground turmeric or 1tbsp peeled and finely grated fresh turmeric

✣ 4 medium sweet potatoes, sliced

✣ 75g (2½oz) dried apricots, roughly chopped

✣ 1 orange, thickly sliced

✣ 1 bulb fennel, cut into chunks

✣ 1 glass white wine

✣ 1 bunch parsley, roughly chopped

✣ 4 spring onions, sliced

1 To prepare the chicken, using poultry – or very strong – scissors, cut down the backbone and flatten the chicken to open. Score the chicken flesh a few times.

2 In a small blender, blitz together the oil, garlic, coriander seeds and turmeric. Rub this mixture over the chicken and leave to marinate in the fridge for 1 hr or overnight.

3 Preheat the oven to 200C/ Gas 6. Put the sweet potatoes, apricots, orange slices and fennel into a large roasting tin. Place the chicken on top and drizzle over the marinade. Pour the wine over the vegetables and fruit in the roasting tin. Season well and cover with foil. Roast for 30 mins, then remove the foil, reduce the oven temperature to 180C/Gas 4 and cook for a further 45 mins, until the chicken is cooked through and golden. Sprinkle the chicken with parsley and spring onions, to serve.

TIP Turmeric is known for its antiinflammatory properties, so it’s worth using as a seasoning in marinades and curries, as well as sprinkling over roasted veg, fish and meat dishes.