Like so many oven recipes for chicken, this can be done with thighs and drumsticks, but I like to take a whole chicken, split it down the back, flatten it with several big thumps before laying it on top of the other ingredients. It is a more special dish that way which it deserves as you are using apricots and fennel, not just ordinary store cupboard ingredients. It is easy to divide up when it is cooked. Any left overs are even more delicious and easy to heat up.
Moroccan Chicken - for 4-6 at least
A whole free range chicken, split and flattened - or portions
Marinade:
1 tsp cumin seeds
11/2 tsp coriander seeds
1 tsp black peppercorns
Put these in a mortar and grind as finely as you can
Add:
1 tbsp hot paprika
1/2 tbsp turmeric
1 tsp ground cinnamon
1 tbsp ground ginger
2 tbsp runny honey
2 tbsp olive oil
2 tsp salt
Mix these with the ground spices.
Slash the chicken thighs and drumsticks a couple of times. Rub the mixture all over the chicken. Leave to marinate.
6 apricots stoned and halved
1 lemon cut into eighths
2 small fennel bulbs, sliced
3/4 tomatoes halved or quartered
8 garlic cloves peeled but left whole
Put these over the base of a large shallow baking dish.
Put the chicken on top.
Pour over:
30 ml red wine vinegar
1 tbs olive oil
2 tbs water
and any marinade left
Roast for 1 hour No 4/350F/180C
Then check it is cooked by testing with a skewer into a leg. The juices need to run clear.
Let it rest covered for 10 mins.
Eat with green veg, salad, rice, potatoes, flat breads and yoghurt - whatever you fancy to complete the feast.
Moroccan Chicken - for 4-6 at least
A whole free range chicken, split and flattened - or portions
Marinade:
1 tsp cumin seeds
11/2 tsp coriander seeds
1 tsp black peppercorns
Put these in a mortar and grind as finely as you can
Add:
1 tbsp hot paprika
1/2 tbsp turmeric
1 tsp ground cinnamon
1 tbsp ground ginger
2 tbsp runny honey
2 tbsp olive oil
2 tsp salt
Mix these with the ground spices.
Slash the chicken thighs and drumsticks a couple of times. Rub the mixture all over the chicken. Leave to marinate.
6 apricots stoned and halved
1 lemon cut into eighths
2 small fennel bulbs, sliced
3/4 tomatoes halved or quartered
8 garlic cloves peeled but left whole
Put these over the base of a large shallow baking dish.
Put the chicken on top.
Pour over:
30 ml red wine vinegar
1 tbs olive oil
2 tbs water
and any marinade left
Roast for 1 hour No 4/350F/180C
Then check it is cooked by testing with a skewer into a leg. The juices need to run clear.
Let it rest covered for 10 mins.
Eat with green veg, salad, rice, potatoes, flat breads and yoghurt - whatever you fancy to complete the feast.
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