Our friend Julie put me onto this recipe–which originated from Jocelyn Dimbleby.
The marinade has the spices turmeric and cumin whose anti-inflammatory and antioxident qualities are a plus for diabetics.
The smell wafts through the kitchen and whets the appetite.
Marinade the bird for a few hours in the fridge and roast it for an hour and a quarter.
for the marinade
Juice of a large lemon
2 tablespoons olive oil
2 cloves of garlic–crushed
1 teaspoon turmeric
2 teaspoons cumin powder
1 free range/organic chicken (weighing about 1.4k/3lb)
For the sauce
glass of white wine
- Mix the marinade ingredients in a small bowl.
- Put the chicken in a large bowl and pour/brush/smooth over the marinade.
- Turn the bird in the marinade.
- Leave for a few hours–covered–in the fridge.
Heat the oven to 180C/350F
- Sprinkle some salt over the bird.
- Place it, breast down, in a large roasting pan.
- Pour any marinade remaining in the bowl over the chicken.
- Add a further tablespoon of olive oil.
- Place in the middle of the oven.
- Roast for 3/4 of an hour–basting it from time to time with the juices.
- Turn the bird over for the remaining half hour.
- Let the chicken rest while you make a sauce from the juices.
- Tip the pan and spoon out all but a tablespoon of the fat.
- Add a glass of white wine and stir–dissolving the “bits” into a sauce over a low heat.
- A garlicky yogurt sauce goes well with it.