Crispy Moroccan Chicken with Salad
Ingredients
- 8 boneless chicken thighs, skin on
- ¼ cup olive oil
- Zest and juice of a lemon
- 1 tablespoon of ras el hanout, or Moroccan spice mix
- 2 garlic cloves, minced
- 2 red onions, halved then cut into slices
- Sea salt and freshly ground black pepper
- Greek yoghurt and lemon wedges to serve
Salad
- 2 Lebanese cucumbers, diced
- 250g cherry tomatoes, halved
- 5 radishes, washed, trimmed and thinly sliced
- ½ red onion, thinly sliced
- ½ cup flatleaf parsley, chopped
- ½ cup fresh coriander, chopped
- Juice of half a lemon
- 1 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
Method
- In a large bowl, mix together the oil, lemon zest and juice, spice and garlic; add the chicken and mix well to coat with all the marinade, cover and refrigerate for an hour or two.
- Preheat oven to 180°C Fan assisted.
- Remove the chicken from the fridge and season with salt and pepper. In an oven dish large enough to fit the thighs in a single layer, scatter the sliced onions over the base and place the chicken thighs on top, skin-side up. Roast in the centre shelf for 40-45 minutes until the meat is tender and the skin is golden and crisp.
- Meanwhile for the salad, place everything in a bowl, season with salt and pepper and gently mix together. Serve the chicken with the salad, lemon wedges and Greek yoghurt on the side.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
