MOROCCAN CHICKEN

INGREDIENTS

8-10 chicken thigh cutlets (pat dry with a paper towel)
1 tsp cumin
½ tsp garam masala
1 tsp ground coriander
¼ tsp turmeric
½ tsp cayenne pepper
1 tbsp olive oil
1 tsp honey
1 tbsp sesame seeds
1 tbsp good quality sea salt flakes

METHOD

In a small bowl mix all of your dry ingredients together.

Grab a medium bowl to mix your oil and honey. Place your chicken into the bowl and coat with the oil and honey (it will be very light and that’s OK).

Now sprinkle the spice mix over the chicken and massage it in, coating the whole chicken.

Cover and put in the fridge to marinate for 2hrs or even overnight.

Take the chicken out of the fridge an hour before cooking.

Preheat oven to 180degrees

Line a medium sized roasting tray with baking paper.

Place your chicken skin side down and put in the oven.

Set your timer for 30mins.

Once timer goes off turn your chicken over and pop it back into the oven for a final 15-20mins.

Take your chicken out and let it rest for 10min.

To serve

I love serving this with blanched broccoli and yoghurt for a tasty, healthy midweek meal