Chicken with spicy rice recipe
 This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice. 1 small whole chicken2 tbsp freshly grated ginger 1 tbsp ground cumin30ml/2 tbsp vegetable oil½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves)salt and black pepper1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges200g/7oz of long grain rice1 large cinnamon stick 1 bay leaf3 cardamom pods125g/4½oz green raisins 1 lemon, zest and juice1 lime, zest and juice 1 small whole chicken 2 tbsp freshly grated ginger 1 tbsp ground cumin 30ml/2 tbsp vegetable oil ½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves) salt and black pepper 1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges 200g/7oz of long grain rice 1 large cinnamon stick 1 bay leaf 3 cardamom pods 125g/4½oz green raisins 1 lemon, zest and juice 1 lime, zest and juice 100g/3½oz monkey nuts, shelled, lightly toasted and chopped1 tbsp finely sliced spring onions1 tbsp chopped fresh coriander (optional) 100g/3½oz monkey nuts, shelled, lightly toasted and chopped 1 tbsp finely sliced spring onions 1 tbsp chopped fresh coriander (optional) Method Preheat the oven to 200C/400F/Gas 6.Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes.In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste.Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown.Strain the chicken stock and discard the carcass, season to taste with salt and pepper.Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper.Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired.