Moroccan chicken recipe

Give your chicken a nice burst of flavour by creating a simple Moroccan-style rub, the combination of cinnamon, cumin and chilli with a dash of creamy lemon yogurt will really bring your mealtimes alive

Ingredients

• 8 chicken pieces (thighs and drumsticks)
• 450ml lemon curd yogurt
• 2 cloves garlic, crushed
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground chilli
• ½ tsp salt
• 3 preserved lemons, quartered and pips removed
• 100g pitted olives
• 100ml chicken stock
• Handful coriander leaves

Method

1. Make a few slits in the chicken pieces and place into a large dish/tin.
2. Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well. Leave to marinade for 2-3 hours.
3. Preheat the oven to 200°C/400°F/Gas Mark 6 and place the chicken pieces into a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes (test the chicken with a sharp knife, if the juices run clear it is cooked).
4. Place the chicken, lemons and olives onto a serving plate, place the tin onto the hob with the chicken stock and let the juices bubble for 3-4 minutes, scraping the cooked juices from the pan for extra flavour. Pour over the chicken and scatter over the coriander.
5. Serve with couscous and roasted vegetables