Moroccan chicken with fennel and potatoes
Serves: 4
Ingredients
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¾ tsp sea salt
- ¼ tsp black pepper
- 8 chicken thighs
- 1 tbsp olive oil
- 500g new potatoes
- 2 bulbs fennel, halved, leaves retained
- 6 cloves garlic
- 1 lemon
- fresh parsley to garnish
- fennel fronds to garnish
Method
- Preheat oven to 190C/Gas 5. Combine the spices with salt and pepper and coat the chicken on both sides. Heat olive oil in a skillet and sear the chicken. Remove and set aside. Peel and dice the potatoes, add to the hot skillet with a little more oil if necessary and shake over a high heat for 5-7 mins, remove and place in a large roasting tray. Add the fennel halves to the pan and saute for 5-7 mins, ensuring you colour the cut half, remove and arrange in the pan with the potatoes. Throw the whole garlic cloves in the pan among the veg then add the chicken to the pan, laying it over the veg.
- Cut the lemon into quarters, squeeze half the juice from each quarter over the ingredients and then tuck the quarters in amongst the meat. Bake in the oven for 20-30 mins, until the chicken is cooked and the vegetables tender.
- Serve with the juices from the roasting tray and the garlic squeezed from its skins, garnished with fennel fronds and parsley.
