- In a large bowl, mix Shemin’s Ras el Hanout, ginger, honey and the olive oil. Once combined, coat the chicken and leave to marinate in the fridge for at least 2 hours.
- Preheat the oven to 180ºC / Gas Mark 4.
- Scatter the tomatoes, lemon wedges, fennel, apricots and garlic, over the base of a large baking tray or ovenproof dish that’ll easily accommodate the chicken in a single layer, then sit the chicken on top. Mix the red wine vinegar with 2 tbsp of water and any remaining marinade, then drizzle over the chicken. Roast for 45 minutes.
- Remove from the oven, check the seasoning, and scatter the pistachio nuts over the top. Return to the oven for a final 10 minutes.
- Check the chicken is cooked, then remove from the oven, cover, and leave to rest for 5 minutes. Before serving scatter with coriander and if you want, you can remove the lemon wedges.
- Serve with couscous as per instructions (we cooked ours in stock and added some feta plus coriander to it) and a good dollop of yoghurt.
TIP: If you’re vegetarian, swap out the chicken to make a sumptuous vegetarian traybake of sweet potato and chickpeas.
Angie G –
Made this the other night and it was a real ‘hit’.
I’m planning to do it again for guests this week !