Dukkah can can chicken with sweet potato wedges

Method

1. Preheat the oven to 190C/gas 5.

2. For the dukkah spice mix, warm the hazelnuts, chickpeas, coriander seeds and cumin seeds in a frying pan, over a gentle heat. This helps draw out, and intensify the flavours.

3. Transfer to a food processor, and add the peppercorns, salt and mint leaves. Process until it becomes a smooth powder.

4. For the can can birds, wrap each can in tin foil. This prevents any pigment from the can's covering tainting the meat. Stuff each bird with a bay leaf, cinnamon stick and red chilli. Divide the coriander and cumin seeds between each bird and add to the other spices. Turn the chicken upright, so the legs are pointing towards you. Insert the can inside the cavity of each bird - this might be quite a tight squeeze! Stand the cans on 2 roasting tins - the birds shouldn't touch the roasting tins and will be suspended on the cans.

5. Drizzle the chickens with olive oil and scatter with half the dukkah spice mixture.

6. Roast the chickens in the oven for around 1 hour before smearing with Dijon mustard. Sprinkle over the remaining dukkha spice blend.

7. For the sweet potato wedges, put the chopped sweet potatoes in another roasting tin and drizzle with oil.

8. Sprinkle with pepper, salt, coriander, brown sugar and cinnamon. Cook for 30-35 minutes, at the same oven temperature, until golden brown and cooked through.

9. Serve the chickens straight away with the sweet potato wedges and a leafy salad on the side.

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Ingredients

For the dukkah spice blend

250g roasted Hazelnuts
125g dried Chickpeas
50g Coriander seeds
50g Cumin seeds
10 Black peppercorns
100g Salt
30g dried mint leaves

For the can can birds

4 x 1kg chicken
4 Bay leaves
4 Cinnamon
4 dried red chillies
20g Coriander seeds
4 tsp Cumin seeds
4 small cans of lager, quarter-filled
60ml Olive oil
60ml Dijon mustard
1 tsp ground black pepper

For the sweet potato wedges

4 Sweet potatoes, cut into wedges
4 tbsp Olive oil
1 tsp ground black pepper
1 tsp Salt
2 tsp crushed coriander seeds
3 tbsp brown sugar
1 tsp Cinnamon

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