Method

• 1.
  Preheat the oven to 200°C.
• 2.
  In a small food processor or with a heavy pestle and mortar, process the garlic cloves with 2 tbs olive oil and half the anchovies to a rough paste.
• 3.
  With your fingers, carefully loosen the skin from the breasts of the chicken and rub the garlic and anchovy mixture under the skin. Season the skin well with salt. Place the chicken in a deep, lidded casserole dish and roast, uncovered, for 35 minutes or until the skin is golden.
• 4.
  Meanwhile, heat remaining 2 tbs olive oil in a saucepan over medium heat, add the shallot, remaining anchovies and a pinch of salt and fry for 5 minutes or until softened. Add the cumin seeds and both types of pimentón and fry for 1-2 minutes until fragrant. Mix in the rice, orange zest and juice and dried apricot. Add the bay leaf, rosemary and the chicken stock, bring to the boil, then remove from the heat and set aside.

• 5.
  Remove the casserole dish from the oven, carefully lift out the chicken and place on a chopping board. Add the rice and stock mixture to the dish and place the chicken back on top. Reduce the oven to 180°C, cover and roast for 30 minutes. At this point, check to see if the rice and chicken are cooked. If necessary, add a little more stock and cook for a further 10 minutes.
• 6.
  Remove the casserole dish from the oven and transfer the chicken back to the chopping board, tipping it over the dish first so any juices run back into the rice. Leave the chicken to rest for 5-10 minutes, loosely covered with foil. Taste the rice, season and stir in the parsley. Place the lid back on the dish to keep warm as you carve the chicken. Dish it up on warm plates with the rice.