Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
- 2tablespoons olive oil
- 4 medium chicken legs
- 2 medium red onions (peeled and chopped into wedges)
- 2 large red capsicums (peeled and quartered)
- 1 1/2teaspoons cinnamon
- 2teaspoons cumin
- 2teaspoons ground ginger
- 2 lemons (halved)
- 100grams prunes (pitted and chopped)
Description
This North African chicken traybake is packed with zingy flavour.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Tip the chopped onion, capsicums and spices into a bowl, drizzle in the oil and toss to coat. Remove with a slotted spoon and spread out on a large baking tray. Add the chicken legs to the bowl and coat with the remaining spiced oil.
Step 2 of 3
Add the lemon halves to the baking tray and top the vegetables with the chicken legs. Roast for 30 minutes, remove from the oven, baste the chickens and press the lemon halves down with the back of a spoon to release the juices some of the juices.
Step 3 of 3
Add the prunes, shake well and cook for 10 more minutes, until the chicken is cooked through and the juices run clear when tested. Remove from the oven and rest for 5-6 minutes before serving with the roasted lemons.
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