Give roast chicken a twist with a fruity apricot salsa.
Preheat the oven to 180°C.
Peel the brown onion and cut into large wedges. Top and tail the fennel and repeat the process. Put the vegetable wedges in a large roasting tray with the chicken, sprinkle with the turmeric, and season lightly. Dress with olive oil. Roast in the preheated oven for 45 minutes.
Meanwhile, make the salsa. Rinse your diced red onion under the tap for a couple of minutes; this will soften its impact. Combine this in a large mixing bowl with both the fresh and dried diced apricots. Leave the skin on the cucumber, but deseed by cutting it in half lengthways and scooping out the seed gently with a teaspoon. Dice the cucumber and add to the mix. (All of these stages can be done in advance.) To finish the salsa add the halved tomatoes and a good squeeze of lemon, season lightly and add a glug of olive oil. Now chop the herbs lightly so they do not bruise and add these in. Give the salsa a good stir. Try to finish this about 20 minutes before eating, and leave at room temperature to allow the flavours to develop and the herbs to soften.
Once the chicken legs are cooked, remove from the oven and allow to rest for 10 minutes. Divide these between your plates and serve with the fennel and onion. Spoon the salsa over the chicken legs and serve with warm couscous, finishing each dish with a few black olives and any remaining chicken juices from the pan drizzled over the couscous.
- The Telegraph