Prep 10 min

Cook 50 min

Serves 4

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100g unsalted butter

4 tbsp harissa

1 preserved lemon, rind and flesh finely chopped

1 heaped tsp cinnamon

2 tbsp clear honey

Sea salt and black pepper

1kg skin-on and bone-in chicken thighs

1 large red onion, peeled and cut into wedges

1 garlic bulb, cloves separated

125g pitted green olives

90g dried apricots, soaked in 60ml boiling water

1 handful shelled pistachios, roughly chopped

1 handful flat-leaf parsley, leaves picked and torn

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Warm and aromatic Moroccan spices, sweet apricots, pistachios and chicken come together beautifully in this easy weeknight supper. Serve with couscous.

1. Heat the oven to 200C (180C fan)/390F/gas 6. In a small pan, heat the butter, harissa, preserved lemon and cinnamon until the butter melts, then take off the heat. Stir in the honey and season very generously with salt and black pepper.

2. Massage this paste all over the chicken, making sure to get it under the skin, too, then lay the thighs skin side up in a roasting tin. Dot the onion wedges aroundthe chicken, add the whole, unpeeled garlic cloves and roast for 20 minutes.

3. Meanwhile, smash the olives with the bottom of a bowl. Take the chicken out of the oven and scatter the drained apricots (reserve their soaking liquid) and olives around it. Pour in the apricot soaking liquor, spooning the juices around and over the chicken, then roast for another 20 minutes, until the chicken is cooked through.

4. Served scattered with the pistachios and parsley