Spiced chicken bake with potatoes, currants & onions

Prep time
Cook time


  • 4 garlic cloves, crushed
  • 2 Tbsp (30ml) wholegrain mustard
  • 1 Tbsp (15ml) ground ginger
  • 1 tsp (5ml) ground cinnamon
  • 1 tsp (5ml) ground cumin
  • 1 ½ Tbsp (20ml) honey
  • Juice & zest of 1 lemon
  • Salt and milled black pepper
  • 1 x County Fair Star Pack
  • 3 medium potatoes, washed and sliced into 6-8 wedges
  • 1 large onion, peeled & sliced into 8 wedges
  • 50g dried currants
  • ½ cup (125ml) chicken stock
Rice to serve, optional


  • Preheat the oven to 180°C.
  • Place the garlic cloves, wholegrain mustard, ginger, cinnamon, cumin, honey, lemon juice and zest, and a pinch of salt and pepper into a mixing bowl. Stir well, then add the chicken pieces, potatoes and onions, and toss to combine. Set aside to marinate for 30 minutes.
  • Tip the marinated chicken mix into a roasting dish. Scatter over the currants and pour in the chicken stock.
  • Roast in the oven for 1 hour until golden and cooked through.
  • Serve with a side of steamed rice if you prefer.