Lemon and Saffron Pot Roast Chicken

A DELICIOUS, LAID-BACK KIND OF DISH BEST ENJOYED WITH FRIENDS AT LUNCH. SERVE WITH STEAMED GREEN BEANS IN TOMATO AND MUSTARD DRESSING, SIMPLE SALAD LEAVES AND STEAMED POTATOES.

SERVES 3–4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1½ HOURS

FRESH

2 tablespoons grated ginger

3 garlic cloves, finely chopped

grated zest and juice of 2 lemons

1.5kg whole chicken

2 tablespoons crème fraîche

SPICES

1 tablespoon ground cumin

2 tablespoons ground coriander

5–6 saffron threads, soaked in 1 teaspoon milk

BOUQUET GARNI

1 large cinnamon stick

2 bay leaves

3 star anise

4 cardamom pods

PANTRY/LARDER

2–3 tablespoons vegetable oil

2 teaspoons salt, or to taste

1. Preheat the oven to 170–190°C/325–375°F/Gas 3–5.

2. Place the ginger, garlic, ground cumin, ground coriander, lemon zest, lemon juice, soaked saffron threads and oil in a bowl and mix. Rub all over the whole chicken and place in a lidded ovenproof dish.

3. Add the bouquet garni spices and salt, then pour in enough water to come a third of the way up the chicken. Cover with the lid.

4. Place in the oven and cook for 1 hour, then remove the lid and cook for a further 15–25 minutes, or until the chicken is cooked through.

5. Remove the chicken from the dish, then pour half of the cooking stock into a pan and stir in the crème fraîche. Place over a low heat and simmer for about 10–15 minutes, or until the sauce has reduced by half and slightly thickened.

6. Cut the chicken into serving pieces and pour over the sauce.

NOTE: The spices can be added straight into the dish instead of making a bouquet garni.