|Image Source: Taste.com.au|
1.9kg Coles RSPCA Approved Extra Large Whole Chicken
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 cup (125ml) olive oil
2 bunches Dutch carrots, tops trimmed, halved lengthways if large
2 small red onions, peeled, thinly sliced
2 teaspoons cumin seeds
250g pkt Tilda Brown Basmati Rice & Quinoa
1/2 cup (80g) roasted almonds, chopped
1/2 cup (75g) sunflower seeds, toasted
1/4 cup (35g) sesame seeds, toasted
1/2 bunch flat-leaf parsley, leaves picked, chopped
1/2 bunch mint, leaves picked, torn
1 medium pomegranate, seeds removed, or 1/4 cup (35g) dried cranberries
1/4 cup (60ml) lemon juice
2 tablespoons maple syrup
200g smooth fetta, crumbled
- Preheat oven to 180C. Place chicken, breast-side down, on a chopping board. Use poultry shears or sharp kitchen scissors to cut along both sides of the backbone. Discard backbone. Turn over and press down to flatten. Combine the ground cumin, turmeric, half the cinnamon and 1 1/2 tablespoons of the oil in a small bowl. Season. Rub all over the chicken. Place, skin-side up, in a roasting pan. Roast for 1 1/4 hours or until the chicken is cooked through and the skin is golden. Set aside for 10 mins to rest. Cut into quarters.
- Meanwhile, line a baking tray with baking paper. Combine carrots, onion, 1 1/2 tablespoon oil, cumin seeds and remaining cinnamon in a bowl. Season. Transfer to the lined tray. Roast with the chicken for 40 mins or until carrots are tender. Set aside to cool.
- Heat the Tilda Brown Basmati Rice & Quinoa following packet directions. Combine the rice mixture, carrot mixture, almonds, sunflower seeds, sesame seeds, parsley, mint and half the pomegranate seeds or cranberries in a bowl. Combine the lemon juice, maple syrup and remaining oil in a bowl. Season. Pour over the salad and gently toss to combine. Divide among serving plates. Top with fetta and remaining pomegranate seeds or cranberries. Serve with the chicken.