Question 1

Ingredients

Accepted Answer

Serves 4
To make this dish you will need 2 oven trays, one for the chicken, butternut squash and onions and one for the rest of the roasted vegetables.

Main ingredients
• 1 whole chicken (about 1.5kg) backbone removed (ask your butcher)
• 2 tsp sweet smoked paprika
• 2 tsp sumac
• 2 garlic cloves peeled and crushed
• 4cm piece fresh root ginger, peeled and grated
• 2 tbsp olive oil
• a pinch of salt and pepper

Ingredients for the chicken tray
• 4 tbsp olive oil
• 2 large onions, peeled and cut into 8 wedges each
• 2 garlic cloves peeled and finely sliced
• 1 red chilli finely chopped
• 2cm piece fresh root ginger, peeled and cut into matchsticks
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 butternut squash, peeled, deseeded, and cut into 10cm wedges

Ingredients for the vegetables tray
• 3 long red Mediterranean peppers
• 500g long carrots, peeled and cut into wedges
• 3 zucchinis, washed and cut into rounds
• 1 bunch tender stem broccoli
• 3 4 tbsp olive oil
• 3 garlic cloves peeled and very finely chopped
• 2 tsp cumin seeds
• salt and pepper to taste

Ingredients for the roasted vegetable salad
• 5 figs, cut into wedges
• seeds of 1 pomegranate
• juice of 1 lemon
• 1 bunch coriander, leaves picked
• extra-virgin olive oil, to drizzle salt and pepper

Question 2

Method

Accepted Answer

Sumac and ginger-roasted chicken tray

Preheat the oven to 200°C/Fan180°C
Remove the backbone and flatten the chicken (or ask your butcher to do this)
Marinate the chicken: make a rub by combining the sumac, paprika, garlic, ginger and olive oil in a small bowl and rub it all over the chicken
Place the chicken skin-side-up in a large roasting tin
In a large bowl, make the marinade by combining the wedges of butternut squash and onion with the olive oil, garlic, chilli and ginger and all the spices. Arrange the squash and onion wedges around the chicken.
Cook the chicken and squash in the oven for 50 minutes, basting the chicken at 10-minute intervals, until the chicken is cooked and the squash is sticky
Once the chicken is cooked, remove it from the oven to rest, and wrap the roasting tray in tin foil and put it back in the oven as your other vegetables continue to cook

Roasted vegetables tray

Put the carrots, zucchini and broccoli in an oven tray and drizzle with oil. Season and add the garlic and cumin seeds. Roast in the oven for 30-40 minutes.
Whilst the vegetables roast, char the pepper skins on flame of your gas hob. Once charred, place in a bowl and cover to allow the peppers to steam. Peel the skin from the peppers and then cut them into long pieces.
Keep an eye on the roasted veg as they cook, turning occasionally, until tender. Remove from the oven and tip into a serving dish.
Remove the chicken from the foil-covered roasting tray and place on a chopping board. Cut the drumsticks and thighs into separate pieces and by placing a small sharp knife along the breastbone, try to gently remove each chicken breast in one piece, cut them both into two large pieces.
Carefully add the roasted butternut squash and onion wedges to the serving dish
Mix gently with the figs, pomegranate seeds and roasted peppers. Add the lemon juice and coriander leaves and drizzle with extra-virgin olive oil and taste to see if the salad need some salt and pepper.
Serve the chicken portions on a large platter with the warm salad of roasted vegetables, figs, and pomegranate along with some freshly toasted flat breads

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