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ORANGE CHICKEN WITH GINGER, CINNAMON, CUMIN, PARSNIPS AND PEARS ON BARLEY PILAU

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Roast chicken

Roast chicken is one of the ultimate classics, and so easy to do you could add to your weekday menu.

Here's the classic way to do it:

Preheat the oven to 210°C. Pat the chicken dry then brush with olive oil. Rub your favourite seasoning onto the surface of chicken.

Place on a rack, breast side down, with a shallow roasting pan underneath (perfect for your roast potatoes). Roast, uncovered, in the centre of oven for 15 - 20 minutes.

Take the chicken out, turn breast side up and return to a lower-heat oven (180°C) for about 60 mins until cooked.

For the last 10 minutes, turn the chicken breast side down again and crisp up in a hotter oven, at 200°C.

Allow to stand 10 minutes before carving.

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Note: Woolworths stocks whole chicken, whole chicken with giblets and whole free-range chicken.

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Recipe by:	Phillippa Cheifitz
Serves:	4 to 6
Allergens:	Wheat free
Dietary considerations:	Dairy free
Category:	Easy / Kid-friendly
Prep time:	30 minutes
Cooking time:	50 minutes
Ingredients: 8 chicken thighs Olive oil Sea salt and freshly ground black pepper 1 bunch young parsnips, peeled and cut into strips 2 or 3 pears, thinly sliced A few sprigs thyme 1 chunk fresh ginger, grated 1 large clove garlic, grated 1 T honey Zest and juice of 3 oranges Zest and juice of 1 lemon Watercress, for serving For the spice mixture, mix: 1 t ground ginger ½ t ground cinnamon 1 t ground cumin For the barley pilau: 1 onion, finely chopped 2 T olive oil 1 large clove garlic, crushed 1 cup barley 3 cups chicken stock Sea salt and freshly ground pepper
Cooking instructions: Preheat the oven to 190°C. Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture. Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces. Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned. To make the barley pilau, soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt. Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid almost absorbed. Check seasoning, adding a twist or two of pepper if you like. Serve the chicken with the watercress and barley pilau on the side.
Wine: Ken Forrester Chenin Blanc 2010

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How to:

Roast chicken

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