Moroccan Chicken Traybake

• total time: 4 hours 15 minutes

Ingredients

1 white onion, grated

5 garlic cloves, grated or minced

3 tbsp olive oil

1/2 lemon, juice

1 tbsp tomato puree

Pinch of fresh parsley, chopped

2 tbsp Moroccan seasoning

Sprinkle of dried oregano

Sprinkle of dried coriander

3 chicken thighs (bone in)

3 chicken drumsticks

2 handfuls of baby potatoes, cut into quarters (or halves if small enough)

Handful of dried apricots

Seasoning to taste

Toasted flaked almonds (to garnish)

Directions

In a bowl make your marinade by combining the onion, garlic, olive oil, lemon juice, tomato puree, parsley (leave some for garnish), and the spices and herbs listed

Place the chicken pieces in a large baking tray. Then add the potatoes (make sure they’re not too big or they won’t fully cook through). Pour over the marinade followed by a large pinch of salt and pepper and some dried apricot pieces

Then mix the marinade into the chicken and potatoes. Once done, you can set this aside in the fridge to marinade for at least 2 hours or overnight

Pre-heat the oven to gas mark 6 (200°C). Remove from the fridge at least 30 minutes before you’re ready to cook. Cover the tray with foil or a lid, then place it in the oven for 30 minutes

Once done, remove the foil and use a basting brush to brush the juice over the chicken. Give the potatoes a toss and shimmy the pan a few times

Place the tray back in the oven for a further 30 minutes with the foil off. After the 30 minutes, remove it and give it a final shimmy and brush the juices over the top of the chicken pieces once more. Then place it back in the oven for a final 10-15 minutes

Remove the tray from the oven and sprinkle over some fresh parsley and toasted flaked almonds. Allow the chicken to rest for a few minutes. Serve over some white rice