|1||large free range chicken — cleaned|
|250 ml||stock — chicken|
|3 tbsp||orange juice|
|3 tbsp||lemon juice|
|1 tbsp||origanum — chopped|
|1||garlic clove — finely chopped|
|1 tsp||Dijon mustard|
|2 tbsp||olive oil|
|salt and freshly ground black pepper|
|150 g||bacon — streaky|
|350 g||cauliflower — cut into florets|
|1 tsp||coriander — ground|
|1 tsp||cumin — ground|
|1 tsp||fresh garlic — finely chopped|
|1 tbsp||fresh parsley — finely chopped|
|1||lemon — zest only|
|salt and freshly ground black pepper — to season|
|125 ml||pomegranate rubies — to serve|
For the chicken, place the chicken in a large Ziploc bag. Whisk the stock, orange juice, lemon juice, origanum, garlic, mustard and olive oil together.
Pour it over the chicken and marinate in the fridge, 30 mins.
Pre heat the oven to 200°C. Place the chicken, breast side down, in an oven dish and pour the marinade over the chicken and into the dish.
Season the chicken with salt and pepper. Roast it uncovered for 1 hour.
Flip the chicken over, arrange the bacon over the breasts and spoon some of the cooking liquid over the bird.
Roast it uncovered, 30 mins until done.
For the cauli rice, place the cauliflower florets in a food processor and ground until fine.
Heat the oil in a large pan over medium heat; add the cauliflower and fry, 2 mins. Add the coriander, cumin and garlic and fry, 2 mins.
Stir in the parsley and lemon zest and season it to taste.
To serve, spoon some of the cooking liquid over the bird and scatter the pomegranate seeds and extra origanum on top. Serve it with the cauli rice.
For some extra zing and colour serve the chicken with lemon slices.