Ingredients

• 8 Chicken Leg Pieces
• 2 TBSP olive oil
• 1TSP Turmeric
• 1TSP Cumin
• 1TSP Coriander
• 1/1/2 Tbsp Minced Garlic
• squeeze lemon juice
• 1 TBSP Sugar
• 1 Red Onion
• 4 Cups long grain white rice
• 1 Jar of Green Tapenade
• 800ml Chicken stock
• 1 Yellow Pepper chopped to 1cm pieces
• 1/2 Jar Lemon slices + juice 
• 1/2  Jar Jerusalem artichoke 
• 250grs dried apricots halved
• 1 Jar Green Olives
• Bunch of fresh coriander

Method

       Place the chicken in an oven proof casserole dish and drizzle over the olive oil then the turmeric, cumin ,coriander 1/2 TBSP garlic squeeze of lemon and rub into the chicken pieces lifting the skin to rub into the flesh. Place the chicken in a pre heated oven at 180C and roast for 40 mins until the chicken is browned and the skin is starting to crisp up.

        Remove the chicken from the dish and set aside and place the dish with the juices from the chicken on a medium heat and add the garlic, sugar and the onion and cook until the onion has softened.  Stir in the rice until every grain is coated then place the chicken pieces back on top and spoon the green tapenade over each chicken leg.

          Pour in the Chicken stock until it has covered the rice and is a 3rd of the way up the chicken pieces, place the peppers  lemon slices Jerusalem artichoke hearts, apricot halves and the green olives around the chicken , the juice from the lemons and sprinkle over the chopped fresh coriander.

           Place the lid on and cook in a pre heated oven at 180C for 45 mins then sprinkle with more fresh coriander to serve.

Russell Hobbs CW11491AR Vitreous Enamel Self Basting Roaster with Lid, 36 cm, Black

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Perfect for Moroccan Lemon Chicken