– 1 whole large chicken (1.6kg approx)
– 2 teaspoons coriander seeds
– 2 teaspoons cumin seeds
– 2 teaspoons ground cumin
– 1 teaspoon hot chilli powder or finely chopped red chilli
– 2 cloves of garlic, peeled and finely chopped
– fresh coriander, chopped
– 1 tin of chickpeas (about 400g), drained
– salt and ground black pepper
– juice of 1 lemon
– 1 500ml tub of natural yoghurt
– 1 tablespoon of clear honey
– a bunch of baby carrots, scrubbed, tops left on
– 1 whole bulb of garlic, broken into cloves
– olive oil
– 6 wholemeal pitta bread

With a pestle and mortar, grind (or blend in a food processor) the cumin seeds and coriander seeds with the chilli powder, garlic, fresh coriander, and a handful of chickpeas until you have a paste. Season this with salt and black pepper. Add the lemon juice and yoghurt.

Use half of this flavoured yoghurt to coat and cover the chicken all over. Add the honey to the other half of the flavoured yoghurt and put it in the fridge. Cover the chicken and leave to marinate overnight if possible (but for at least an hour).

Preheat the oven to 200C/gas 6. Place the carrots in a roasting tray with the remaining chickpeas, then sprinkle with the ground cumin, salt and pepper. Drizzle with olive oil and toss together to coat.

Place the marinated chicken in a roasting tray and put in the oven with the tray of vegetables on the shelf below. Cook for an hour and 20 minutes, tossing the carrots halfway through (chicken needs to cook for 20 minutes per 450g/1lb). Remove the chicken from the roasting tin and set aside to rest.

Serve with the carrots, warm pitta bread and flavoured yoghurt on the side.

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