BBC

Moroccan mangler

Crispy chicken thighs and a rich vegetable stew make actor Neil Morrissey's recipe a tasty mid-week meal.

Ingredients

Preparation method

  1. Mix the chicken thighs, fresh ginger, garlic, turmeric, smoked paprika, allspice, olive oil and lemon zest together in a bowl until well combined. Set aside to marinate for at least two hours, preferably overnight.

  2. Preheat the oven to 200C/400F/Gas 6.

  3. Place the carrots, peppers, shallots, squash, chickpeas and chilli into a large roasting tray. Pour the chicken stock and white wine over the vegetables.

  4. Heat a frying pan until hot and fry the chicken thighs for 1-2 minutes on each side.

  5. Place the rack of the roasting tray on top of the vegetables and place the chicken on the rack.

  6. Roast in the oven for 40-50 minutes, or until the chicken is cooked through. Turn the chicken halfway through cooking. Remove from the oven and set aside to rest for five minutes before serving.

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