Fancy and easy supper idea ? This is my take on Emma Spitzer’s recipe from her fantastic book ‘Fress’ Bold Flavours from a Jewish Chicken. It was sent to me by a lovely friend Claire when my taste buds went completely nuts after chemo 5. It has, as Claire said, ‘a riot of flavour’. It is an amazing one pot meal and just what I need prepared in advance for something delicious to eat on Sunday after coming out of hospital and also all ready for an easy supper idea for the World Cup Final 21. If I have any spare, they are delicious cold for picnic food ideas. I also think this is a great dish for DofE students and Cooking for Uni.

Baharat spice is actually a new spice for me to use. The word baharat actually means “spices” in Arabic, and although the mixture can vary from region to region but generally includes most of the same ingredients. Use it as a seasoning for lamb, chicken, beef, and fish. I have made my own mix, (it is easy) or I have bought mixes – I have seen them in Waitrose and Sainsburys. baharat chicken

My only changes are that I did not have any preserved lemons (I juiced 4 lemons and froze the lemon juice and roughly cut up the skins). The persevered lemons might make the dish more citrusy but fresh ones are equally delicious. I also used a veggie stock cube instead.

Serves 6

• 12 bone-in, skin-on chicken thighs
• 2 red onions, thinly sliced
• 2 tablespoons baharat
• 2 teaspoons ground sumac
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons olive oil
• 3 garlic cloves, crushed
• 4 preserved lemons, halved and flesh scooped out and discarded
• 3 garlic cloves, crushed
• a few twists of black pepper
• 400ml chicken stock (using 1 tablespoon chicken stock powder)

To serve: Rice or cous cous, rocket or green salad.

You can marinate the chicken 2 ways

Method 1

1. Add the chicken thighs to a sturdy large resealable bag -add all ingredients except the stock, salt and pepper. Massage everything in the bag. Leave to marinate in the fridge for a minimum of 2 hours but overnight is preferable.

Method 2

2. Have all ingredients to hand (except stock, pepper and cous cous) – you are going to have messy hands!
3. Pop the chicken into a large baking tray (large enough to lay chicken on base when roasting). Sprinkle the olive oil over the chicken followed by all the spices, lemons, garlic and black pepper.
4. Using your hands massage everything, making sure the chicken is well covered.

Both methods

5. Leave to marinate in the fridge for a minimum of 2 hours but preferably overnight.

Either methods

6. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
7. Add the chicken and all the contents of the bag to a large roasting tray, arrange skin side up. Pour over stock and finish with a sprinkle of the salt.
8. Roast for 45–50 minutes until the chicken is golden brown and the juices run clear when pierced with a knife.
9. Serve the chicken with a generous amount of the onions and lemon skins over rice or couscous, ladling the juices over the top. I also like to have this with a very plain green salad.