Moroccan chicken with lemon olives, saffron and coriander

A hearty Moroccan chicken dish

Serves 4

Ingredients

1 large chicken, cut into 8 pieces

1 large onion, thinly sliced

½ tsp ground turmeric

2 tsp ground cumin

1½ tsp sweet paprika

½ tsp Aleppo chilli flakes

A good pinch of saffron

100g pitted green olives

1lemon, thinly sliced

1 tbls runny honey

2 tbls olive oil

10g roughly chopped coriander

5g roughly chopped parsley

Salt

Black pepper 

Directions

Place the chicken pieces in a large mixing ball along with the onion, spices, olives honey, oil, lemon, most of the coriander and parsley. Add 1 teaspoon salt, a good grind of black pepper and mix well to coat cover and leave to marinate in the fridge for at least two hours.

Tip the chicken into a baking dish, cover with aluminium foil and roast in a preheated oven 180c fan for 25 minutes. Remove the foil and roast for another 15 minutes until the chicken in golden brown.

Arrange the chicken on a serving plate and garnish with the remaining coriander and parsley.