SERVES: 7

METHOD

 1. Preheat oven to 220ºC (200ºC fan-forced).

2. Combine 1 tablespoon olive oil, 1 tablespoon spice mix and lemon juice together in a large glass mixing bowl. Add chicken, rubbing marinade all over, cover and refrigerate for at least 30 minutes.

3. Heat stock in a small saucepan until warm. Remove from heat and add saffron. Set aside until required.

4. Meanwhile, combine remaining olive oil, spice mix, salt and pepper, onions, carrots and potatoes together in a large baking dish, tossing until well coated. Place in preheated oven for 30 minutes.

Reduce oven to 180ºC (160ºC fan-forced).

5. Heat a frying pan over a medium-high heat and place chicken skin side down and cook for 3-4 minutes or until golden.

6. Remove pan from oven and turn vegetables. Add tomatoes, chickpeas and green olives to the pan and drizzle the saffron mixture over the vegetables. Top with browned chicken, and season with salt and pepper. Cover pan tightly with foil and return to oven, cook for a further 45 minutes. Remove foil and increase heat to 200ºC (180ºC fan-forced). Return pan to oven and cook for a further 15 minutes or until sauce has reduce slightly.

7. Serve tagine topped with fresh coriander and lemon wedges.

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