Photos by My Moroccan Food
Using Alexandra’s Ras el Hanout
1200 ml vegetable stock
30g fresh coriander, chopped
6 garlic cloves peeled and pressed
Zest of a lemon
1 tablespoon Alexandra's Ras el Hanout
¾ teaspoon salt or to taste
2 tablespoons olive oil
3 large red onions, sliced (600 g)
4 large chicken thighs
500g baby potatoes
5 tablespoons almond flakes
Lemon wedges to serve
Preheat the oven to 200 C (400F)
In a mixing bowl, combine the vegetable stock, half of the chopped coriander, garlic, lemon zest, ras el hanout and salt. Set aside until ready to use
Drizzle the olive oil all over a large roasting tin and add in the onions. Top the onions with the chicken (skin-side up) and the baby potatoes and pour the marinade all over.
Turn the chicken thighs several times to make sure they are fully covered with the marinade and place in the warm oven
After 45 minutes remove the roasting tin from the oven and sprinkle the whole dish with almond flakes. Place the tin back in the oven and roast for an extra 15 to 20 minutes until golden and crisp.
Give a good stir to the content of the tin and sprinkle with the rest of the coriander.
Serve immediately with lemon wedges.
Images and recipe adapted from http://www.mymoroccanfood.com/home/ras-el-hanout-and-baby-potatoes-chicken-traybake