Moroccan Baked Chicken

A deliciously simple dish which is delicious serves with some couscous or some baked sweet potatoes. Its one of those great dishes that cooks in one pot. The beauty is that chicken thighs are really cheap so it makes sense to make a big dish of this and then you have two additional meals - see below.

Ingredients

8-10 chicken thighs skinned

½ lemon sliced thinly

1 red onion sliced in half and thinly sliced

2 tsp ground cinnamon

2 tsp ground cumin

2 tsp turmeric powder

¼ pint of chicken stock

3 tbsp of honey

2 tbsp balsamic vinegar

2 handfuls of fresh mint leaves

3 large garlic cloves thinly sliced

Couscous to serve

Method

Oven 160 C. In a large oven proof dish, place the sliced onion, sprinkle the sliced garlic over it and then the thinly sliced lemon. In a bowl mix the skinned chicken thighs,

the spices, fresh mint torn roughly, honey and balsamic vinegar. Mix well, you may use your hands here as it is easier to massage the chicken with all the lovely flavour. Now place the chicken on top of the onions and lemon and pour over the chicken stock. Put the chicken in the oven and bake for about 45-50 minutes, you can check it during the cooking and baste with some of the juices.

Take the chicken out, serve with couscous and sprinkle with some freshly chopped mint.

**Multi Meals

Moroccan couscous salad

Take the chicken cold for lunch the next day mixed with some cold couscous and a little freshly chopped mint, some sliced red onion and a few green olives. . The juice acts as a dressing.

Moroccan chicken wrap

Yummy to take for lunch. Take a flour tortilla, spoon some of the cold Moroccan chicken, sprinkle with some fresh cucumber grated, some sliced red onion and some slices iceberg lettuce. Mix some natural yogurt with a little turmeric and spoon over the mix, fold over the wrap and enjoy.