Indo-Moroccan spiced roast chicken

Preheat oven to 180°C. Add all the spices, ginger and garlic paste, salt, the juice of half a lemon and the ghee to a bowl and mix well. Use your hands – you’re going to have to use them to smear the chicken anyway.

Slip your fingers under the chicken skin to loosen. Spread the paste under the skin, over the skin and in the cavity. Try to distribute it evenly.

Place both lemon halves, including the one you squeezed the juice out of, in the cavity.
Pour the oil over- it is a generous amount but you are not adding any stock or liquid and you want the bird to be moist and bronze up nicely.

Roast for 35 minutes and then turn the bird.

Roast for a further 50 minutes. The chicken is done when a skewer is pierced between thigh and bone and juices run clear.
Add pineapple slices in the last 40 minutes and mix them in the pan juices. Turn pineapple after 20 minutes and bring the heat up to 200°C for last 10 minutes.

Add the almonds in the last 20 minutes and turn the bird. Coat with the spicy oil.

If you find this a bit complicated, first cook the chicken. Then remove from pan. Add first the pineapple to the pan and cook for 20 minutes, turn and add the almonds.

You may add the chicken along with the pineapples and almonds in the last 10minutes to brown at 200°C.

Serve with couscous or basmati rice and a simple tomato, onion and mint sambal.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.