Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tsp ras el hanout
  • 1 kg chicken thighs
  • 300 g potatoes (halved and parboiled)
  • 1 red pepper (deseeded and cut into thick slices)
  • 1 cauliflower (Cut into 8ths )
  • 1 onion (peeled and cut into quarters)
  • 1 tsp ras el hanout
  • 1 tbsp olive oil

Instruction

  • Prepare the marinade for and coat the chicken thighs in it. Leave for an hour or up to 24 hours.
  • Preheat the oven to 200°c
  • Put all the vegetables into a roasting tin and toss with the oil and ras el hanout. Put in the oven for 10 minutes.
  • Take the roasting tin out of the oven and place the chicken on top of the vegetables. Put back in the oven for 30-40 minutes.