Roast chicken with orange, cumin and apricot rice

Preheat the oven to 200°C/gas mark 6. In a small food processor or heavy pestle and mortar, blend the garlic cloves with the olive oil and half of the anchovies to a rough paste

Carefully loosen the skin from the breasts of the chicken and rub the garlic and anchovy mixture underneath the skin. Season well with salt. Place the chicken in a deep, lidded casserole dish and roast, uncovered, for 35 minutes, until the skin is golden

Meanwhile, add a little oil to a saucepan and fry the shallots with the rest of the anchovies and a pinch of salt over a medium heat for 5 minutes, or until softened. Add the cumin seeds and both types of pimentón and fry for 1–2 minutes, until fragrant. Mix in the rice, orange zest and juice and dried apricots. Add the bay leaf, rosemary and the chicken stock, bring to a boil, then remove from the heat and set aside

Remove the casserole dish from the oven, carefully lift out the chicken and place on a chopping board. Add the rice and stock mixture to the dish and place the chicken back on top. Reduce the oven to 180°C (350°F/Gas 4) and roast, covered, for 1 hour. At this point, check to see if the rice is cooked. If needed, add a little more stock and cook for a further 10 minutes

Remove the casserole dish from the oven and lift the chicken back onto the chopping board, tipping it over the dish first so that any juices run back into the rice. Leave the chicken to rest for 5–10 minutes, loosely covered with foil. Taste the rice, season and stir through the parsley. Place the lid back on the dish to keep warm as you carve the chicken. Dish up onto warm plates with the rice