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
- 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
Make a few slits in the chicken pieces and place into a large dish/tin.
Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well. Leave to marinade for 2-3 hours.
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).
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.
Serve with couscous and roasted vegetables
Can't find lemon curd yogurt? Try using natural yogurt and the rind of a lemon