What to cook with a chook? Well in my case, two plump size 16 well-reared chickens that just needed a bit of “oomph” in the cooking department. After peering into the veggie fridge, then sorting through my spice rack I decided this evening’s dinner would be aromatic chicken, with lemon pilaf, steamed mixed greens consisting of broccoli, sugar snap peas and stringless green beans, oven-warmed Lebanese bread and plain yoghurt.

Walking into a home with the aroma of chicken wafting through from the kitchen is instantly comforting. I experienced this sensation when I returned home today after collecting children from school. The familiar scent of cumin, paprika, cinnamon and other spices greeted me as I opened the door. I had pushed the chicken into oven just before heading off on the school run, in order to make the soon-to-be-super-busy afternoon more manageable.

This particular meal can still be started even if you walk through the door at 5 o’clock. It just takes a little forward planning. The chicken can be cleaned and left in the spices to marinate overnight. Using smaller, but still good quality chickens means the birds cook faster. Allow about 20 minutes per 500 grams cooked at 220 degrees Celsius in a fan forced oven. Therefore, dinner can still be served by 6:15 pm /6:30 pm leaving time for bedtime reading before lights out. Anyone with younger children can relate to how crucial it is to make this part of the evening as calm, smooth and on-time as possible.

The rice pilaf, vegetables and bread take less than 15 minutes to prepare. Start cooking this part of the meal when the chicken is almost done. When everything is ready, pile portions onto plates and you have a balanced, tasty and easy to prepare meal for the whole family.

Aromatic Chicken (to serve 8)

Mix together in large baking tray 2 teaspoons ground cumin, 1 teaspoon ground coriander seed, 1 teaspoon sweet paprika, half a teaspoon cinnamon, a quarter of a teaspoon ground cloves, the juice and flesh of a large lemon, salt to taste and about 2 tablespoons olive oil.

After rinsing the cavity and outer flesh of the chicken under cold running water, shake off the excess moisture and rub the spice mixture all over the chickens. Place the flesh of the halved lemons with a sprinkle of salt into the cavity. At this point you can either cover or refrigerate until later in the day or the next day or place in the pre-heated oven. The time will depend on the size of each chicken you are cooking. Mine took just over 60 minutes because they were 1.6 kilograms each. A smaller chook, around 1-1.2 kilograms should only take 40 – 45 minutes.

For added flavour and moisture it is best to “rest” the chicken before serving, but on a busy weeknight with tummies rumbling this is clearly NOT going to happen. So carve up and serve with your choice of sides, reminding children that there are only two drumsticks per chicken and the other parts of the bird also taste great so stop arguing and please eat the dinner set in front of them.

Lemon Pilaf

Half a brown onion finely chopped, 50 grams of unsalted butter, small drizzle of olive oil, 6 -7 crushed cardamom pods, freshly squeezed juice of a lemon. Melt the butter, then sauté all of these ingredients over a gentle heat until golden.

Add 3 cups of rinsed long grain rice and stir until coated with the buttery mixture. Place the entire contents of the saucepan into a rice cooker with 3 cups of cold water and a grind of salt. Press ‘on’ and walk away until ready (about 12 minutes). By the way, 12 minutes is ample time to bathe and dress a little one, or read out the new spelling words, or run through a couple of multiplication tables with a child or feed the dog and collect her toys scattered around the yard.

A rice cooker will save you time – cooking time and cleaning up time. If you are on a tight schedule, just like me, then this will lighten the meal time load. Buy one.