Rhiannon’s lemon chicken & cumin-roasted cauliflower

There’s a vaguely middle-eastern flavour to this delicious, tangy chicken dish.

Serves 6

Cut up the chicken: start by trimming off the excess fat near the vent, then cut up the chicken using a boning knife. Either leave the legs whole or separate into drumstick and thigh, as preferred.
Next, make the marinade by mixing the lemon juice and zest, white wine and garlic in a large dish. Season the chicken pieces with freshly ground salt and pepper and place in the marinade. Cover with clingfilm and chill for at least two hours, turning over halfway through.
Once the chicken has marinated, remove from the fridge. Turn the oven on to 230°C (445 F).
While the oven is heating up, heat 1 tbsp of olive oil in a frying pan; add the chicken breasts, legs and wings and flash-fry for a minute or so each side until golden brown. Remove from heat and set aside then tip the marinade into the pan. Leave it to bubble for about a minute then place the chicken pieces into a baking tray and pour the marinade over. Cook for 45’, basting regularly.
While the chicken is roasting, prepare the cauliflower: cut into florets and blanch in a pan of salted water for about 7 minutes. Drain and place in an oven-proof dish.

Drizzle with olive oil and sprinkle with the cumin seeds. Season with freshly ground black pepper and sea salt and toss well so the cauliflower is completely coated with the oil and seasoning. Roast for about 25-30 minutes until golden brown.
About 15 minutes before the chicken and vegetables are ready, bring a saucepan of water to boil. Add the chicken stock and bulgur. Cook for around 10 minutes and drain.
Serve the chicken with the bulgur and cauliflower, pouring plenty of the lemon sauce over the bulgur, and garnish with roughly chopped coriander leaves.

Serve with a light, slightly chilled red such as Saumur Champigny or Chinon.