As the weather turns, this dish brings exactly the kind of warmth and comfort the season calls for. The chicken is baked with a Middle Eastern-inspired spice blend, and honey and walnuts are added for the final 10 minutes. This gives the honey time to glaze and caramelise while the walnuts toast, adding welcome sweetness, crunch, and depth. Butterflying the chicken results in a faster roast and succulent, evenly cooked meat. Alternatively, you could use a whole chicken or leg and thigh pieces, adjusting the cooking time accordingly.
This one-pan dish is aromatic yet light – and simple enough for a week night yet impressive enough for company. Go gently with the saffron to avoid it dominating, but it’s well worth including, along with fenugreek (methi). If fenugreek isn’t available, a small pinch of ground fennel seed with a touch of curry powder gives a similar gentle bitterness and warmth. Fenugreek seeds are exceptionally hard, so buy them ground unless you have …
