Moroccan inspired chicken tray bake

     

INGREDIENTS:

3tbs of olive oil
2 cloves garlic peeled and roughly chopped
5 chicken supremes/legs
2tsp smoked paprika
1 1/2tsp cayenne pepper
1tsp garlic powder
1tsp onion granules
1tbs crushed coriander seeds
1tbs crushed cumin seeds
1tsp black pepper
1tsp ground cumin
1tsp cinnamon powder
1tsp dried parsley
1tsp Aleppo chilli flakes
1tsp ras el hanout
1tbs pepper paste
1tbs rose harrisa
200ml chicken stock
1 onion sliced/ 60g small Pearl onions
Handful baby potatoes cleaned
Handful baby carrots peeled and halved lengthways into batons
3 whole tomatoes
2 Courgettes halved and cut lengthways into batons
Salt to taste
Handful of olives
Chopped parsley

METHOD:

Mix all the spices and seasoning together with olive oil. Add the pepper paste and harrisa Mix well Rub this mixture all over the chicken pieces.

Pre-heat oven to 180-200c.Wash and prepare veg. Add to the chicken.

Line a baking tray. Place the chicken into the tray (not overlapping).

Add the veg (not overlapping).
Pour in the stock down the side of the tray so as not to wash off the seasoning on the chicken/veg.

Bake for 45-50mins or until juices run clear for the chicken and veg is cooked through. 10 mins before chicken is nearly cooked add the olives.

Garnish with parsley and enjoy with some crusty bread.