This dish is genius in its combination of fresh, vibrant flavours, not to mention the huge bonus of being just as good frozen as fresh. We start by brining free-range chicken halves (it makes them always perfectly juicy and easy to cook), then coating them in a citrus and herb chermoula paste. The punchy marinade contrasts beautifully with its bed of sweet, spiced, roughly mashed pumpkin. Defrost fully, then remove the plastic film before cooking in a preheated 200C oven for 40 minutes, uncovered, until the chicken is golden and the juices run clear when the thickest part of the breast is pierced with a skewer or knife. Allow to rest then carve and serve on the spiced pumpkin. Serving size is half a chicken with pumpkin.
Free-range chicken, salt, brown sugar, coriander, cumin, ground coriander, turmeric, preserved lemon, olive oil, garlic, ground fennel, Hungarian paprika, pumpkin.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
You could serve this with the green tahini sauce and couscous that has been jazzed up with toasted slivered almonds or pistachios, chopped coriander and spring onions. For a green vegetable you could try steamed broccolini (char-grilled as well if you'd like) with a chilli and garlic oil or a green salad.