Preparation time 20 minutes (plus cooking and marination time)
This is in easy take on roast chicken that makes a complete meal.
1 chicken jointed into 6 (we prefer a good quality free range chicken)
3 tbspns olive oil
3 tbspns white wine vinegar
1/2 red onion finely chopped
Juice 1 1/2 lemons
Zest one lemon
1 tspn cumin
1/2 tspn cinnamon
1 tbspn coriander seeds ground in a mortar and pestle
Sugar 1 tbspn
1 tspn oregano dried
Salt and pepper to taste
1/2 butternut pumpkin, chopped into 4 cm cubes.
2 carrots, peeled and quartered lenghtways and chopped into 2.5cm quarter slices.
1 brown onion, chopped
Mix chicken with all the ingredients in the chicken section above and allow to marinate for 3 hours (or overnight).
Preheat oven to 180C.
Remove chicken from marinade (reserve marinade) and coat each piece in plain flour.
Place pumpkin, brown onion and carrot in a large baking pan/tray.
Heat 3 tbspns rice bran or vegetable oil in a large fry pan over medium high heat.
Fry chicken in batches (if necessary) for a few minutes each side until lightly golden.
Place chicken evenly over the vegetables and then pour reserved marinade over.
Bake for 40-50 minutes until chicken comes away from the bone easily. Remove chicken and allow to rest.
Increase heat (if vegetables still need a little cooking) and bake for 5-10 minutes while chicken rests.
Serve chicken with vegetables and a bean or green salad.