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    Rich seasoned rice with Caribbean-style roast chicken, roasted pumpkin & spinach

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    Rich seasoned rice with Caribbean-style roast chicken, roasted pumpkin & spinach

    By Lara Luck

    • Preparation time: 20 minutes + marinating
    • Cooking time: 1 hour 30 minutes
    • Total time: 1 hour 50 minutes + marinating

    Serves: 4 (with leftover green seasoning)

    Ingredients

    1.5kg No.1 Free Range Corn Fed Whole Chicken
    1 tsp ground turmeric
    ½ tbsp smoked paprika
    2 tsp soya sauce

    For the green seasoning:
    ¼ x 20g pack fresh thyme
    ¼ x 25g pack fresh parsley
    2 sticks celery, chopped
    1 small onion, chopped
    3 cloves garlic, halved
    2 baby sweet peppers, roughly chopped
    3 tbsp cider vinegar

    For the pumpkin & spinach:
    ½ pumpkin or butternut squash, peeled and cut into wedges
    ¼ tsp ground allspice
    ¼ tsp ground cumin
    1 tsp chilli flakes
    1 tbsp olive oil, plus extra to drizzle
    1 onion, sliced
    1 stick celery, sliced
    200g pack spinach, pre-washed

    For the rice:
    ½ red pepper, deseeded and finely diced
    ½ green pepper, deseeded and finely diced
    1 stick celery, finely diced
    1 small onion, finely diced
    1 tbsp vegetable oil
    1 chicken stock cube
    2-3 strands saffron
    ½ tsp ground turmeric
    350g long grain rice, washed and drained
    ½ x 300g pack frozen cooked and peeled prawns
    150g frozen garden peas
    ½ unwaxed lemon, zest
    ¼ x 20g pack thyme, leaves only

     

    Method

    1. Put the green seasoning ingredients and 3 tbsp water into a blender and blitz until smooth. Put the chicken in a dish, then spoon over 2½tbsp seasoning along with the turmeric, paprika, soya sauce and 1 tsp each of salt and black pepper. Rub all over the chicken inside and out, then cover and chill for 1 hour, preferably overnight. Cover the remaining seasoning and put it in the fridge (use within a day).

    2. Remove the chicken from the fridge for 20 minutes. Preheat the oven to 200ºC, gas mark 6 and line a large roasting tin with parchment paper, then add the chicken. Roast for 25 minutes, then add 75ml boiling water to the tin and cover with foil, this will keep the chicken moist. Reduce the heat to 190ºC, gas mark 5 and cook for a further hour, basting every 20 minutes (adding extra water to the tin if needed), until thoroughly cooked, the juices run clear and there is no pink meat. Remove from the oven, cover and leave to rest.

    3. Meanwhile, line a baking tray with parchment paper. Add the pumpkin and toss with the allspice, cumin, chilli flakes and a drizzle of olive oil. Season and roast for 30 minutes. Fry the onion and celery in1 tbsp oil for 4-5 minutes, until softened. Add 3 tbsp water and the spinach. Once wilted, combine with the pumpkin.

    4. While the chicken and pumpkin roast, fry the peppers, celery and onion in a medium pan with the oil for 4-5 minutes, or until softened. Mix 600ml boiling water with the stock cube, saffron and turmeric. Addthe rice and 500ml stock to the onion mixture and stir. Cover and gently cook for 15 minutes. Add the remaining stock, prawns and peas and cook for 5-10 minutes, until tender, making sure they are cooked through and piping hot throughout. Remove from the heat and add the lemon zest and thyme. Carve the chicken and serve with the resting juices, rice and vegetables.

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