This dish is impressive, and delicious, enough for a dinner party.
PREPARATION TIME: 10 MINUTES, PLUS MARINATING COOKING TIME: 40 MINUTES SERVES 4
2tbsp each ground cumin and ground coriander
3cm (1VSin) piece fresh root ginger, grated
2 garlic cloves, crushed
1tsp ground turmeric
75ml (3fl oz) sunflower oil
4 skinless free-range chicken breasts
2 red onions, cut into wedges
250g (9oz) baby turnips, trimmed
2 parsnips, peeled and cut into chunks
1 butternut squash, cut into chunks
3tbsp olive oil
fresh thyme sprigs
250g (9oz) cooked baby beetroot, halved
1 In a bowl, mix together the cumin, coriander, ginger, garlic, turmeric and oil. Coat each chicken breast in the mixture, place in a non-metallic dish and marinate for at least 30 minutes or overnight in the fridge.
2 Preheat the oven to 200 C, 180 С fan, 400 F, gas 6. Mix the vegetables together, except the beetroot, with the oil and thyme, place in a tin and roast for around 40 minutes until tender.
i After 10 minutes, place the chicken and marinade in a foil-lined tin and roast for 20 to 30 minutes. Just before the veg is cooked, add the beetroot to the tin. To serve, slice the chicken and mix with the veg. Per serving: 590cals, 31g fat, 5g saturated fat, 40g carbohydrate