Chef Sami Tamimi shares his recipe for Moroccan Chicken

Moroccan chicken with lemon olives, saffron and coriander

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  

Method:

 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.