Berbère spiced chicken, carrots and chickpeas

Updated at: Fri, 15 Mar 2024 22:42:18 GMT

Step 1

1. Preheat the oven to 200°C fan.

Step 2

2. Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tablespoon of vinegar, 4 tablespoons of oil, 1¾ teaspoons of salt and a good grind of black pepper into a food processor and blitz to a smooth paste.

Step 3

3. Put the blitzed onion mixture, carrots, chickpeas, chicken, orange juice and 150ml of water into a large roasting tin, roughly 34cm x 26cm in size, and toss everything together to combine.

Step 4

Arrange the thighs so that they're skin side up and slightly nestled on top, then cover the dish tightly with foil and bake for 30 minutes.

Step 5

Remove the foil and return to the oven for 40 minutes more, rotating the tin halfway through, or until everything is cooked through and nicely coloured.

Step 6

Set aside to settle slightly, about 10 minutes.

Step 7

4. Meanwhile, peel and segment the whole orange and then roughly chop the flesh. Put this into a medium bowl along with the chopped coriander leaves, the remaining 2 tablespoons of vinegar, the remaining 2 tablespoons of oil and a pinch each of salt and pepper, and mix to combine.

Step 8

5. When ready to serve, spoon the coriander salsa all over the top and serve directly from the roasting tin.

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