« Roast Chilli Chicken and Hot Squash Roasties »

Liven up the traditional Sunday roast chicken by giving it a hot and spicy coating.

Serves 4

Preparation 10-15 mins

Cook 1 hour 25 mins

Ingredients:

• 2tsp coriander seeds
• 2 tsp cumin seeds
• 2 tbsp  Very Lazy Red Chillies
• 2.5cm piece fresh root ginger, finely chopped
• 4 tbsp olive oil
• 1.5-1.6kg/3lb 5oz-3lb 8oz organic chicken, preferably corn fed
• 1 kabocha or butternut squash

Method:

1. Heat oven to 190C/fan 170C/gas5. Dry roast the coriander and cumin seeds in a small hot frying pan for a few mins until golden and fragrant. Grind with a pestle and mortar. Mix with the chillies, ginger, garlic and oil to make an oily paste, then season with salt.
2. Lay the chicken in a large lightly oiled roasting tin. Spread just under half of the chilli paste over the whole bird (using your hands is easiest) and cover lightly with foil. Roast for 1 hour, then remove the foil.
3. While the chicken roasts, cut the squash into large wedges and deseed. Keep the skin on and slice each wedge in half diagonally across. Lay the wedges around the chicken in a single layer, brush them and the bird with some more of the chilli paste, then return the chicken with the squash to the oven for another 20-25 mins or until both are cooked. Give them a final brushing of paste, then let the chicken sit for 5 mins before carving.