Roast Chicken with Orange, Cumin and Apricot Rice Recipe - Great British Chefs

Ingredients

• 2 large garlic cloves, peeled
• 2 tbsp of extra virgin olive oil
• olive oil, for frying
• 6 salted anchovies
• 1 free-range chicken, weighing approx. 1.8kg
• sea salt
• freshly ground black pepper
• 2 banana shallots, finely sliced
• 1/2 tbsp of cumin seeds
• 1/2 tbsp of sweet smoked paprika, ideally pimentón de la Vera
• 1 tbsp of hot smoked paprika, ideally pimentón de la Vera
• 500g of short grain rice, ideally Calasparra, soaked for 10 minutes in cold water and drained
• 1/2 orange, zested and juiced
• 100g of dried apricots, chopped
• 1 bay leaf
• 1 sprig of rosemary
• 1l chicken stock
• 1 small bunch of parsley, roughly chopped