Moorish Chicken

Chicken, probably the most taken for granted dinner/supper in most households.  I had real food envy, thanks to @daffodilsoup on twitter, the other night when I saw her picture of roast chicken with roast potatoes.

I'm on a real North African buzz at the moment so I thought I would revive and refresh an old favourite.


Take:

• Between one and one and a half Kilos of chicken pieces
• 30 grams of finely chopped flat leaf parsly
• One large red onion, halved and thinly sliced
• One lemon, topped and tailed and cut into thin wedges (you should aim for at least 16 per average sized fruit)
• Two cloves of garlic, crushed
• Two teaspoons of sweet smoked paprika
• Two tablespoons of flaked almonds
• Two tablespoons of raisens
• One teaspoon of cinammon
• 50 mls Olive oil

In a large bowl put all the ingredients together and amalgamate, cover and rest for an hour at room temperature.
Preheat oven to 190c.

Lay mixture on a large baking tray and cook for an hour and a half.

Serve with a big fresh and crunchy green salad or a big potato salad.