SERVES 4-6 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1 HOUR
This one-dish meal is easy to make and perfect for the family or casual dining with friends. It’s delicious with some Greek yoghurt on the side.
INGREDIENTS
4 carrots
7 potatoes
100g dried apricots
12 chicken thigh fillets
Sea salt and black pepper
Generous drizzle of OliveOlive extra virgin olive oil
½ tsp ground cinnamon
½ tsp sumac
1 tsp cumin seeds, crushed
200g frozen fine green beans
400g tinned chopped tomatoes
400ml vegetable stock
METHOD
Preheat the oven to 220°c/200°c fan/Gas Mark 7.
Peel the carrots then cut them into quarters (halves if they are skinny) to make batons roughly 6cm long. Wash the potatoes then cut them into wedges. Try to keep them all a similar size for more even cooking. Cut the dried apricots into little pieces, or you can buy them already chopped.
Place the chicken into a large roasting tray, season it with salt and pepper, add a generous drizzle of olive oil and then add all the other ingredients to the tray.
Mix everything together well and place into the preheated oven, uncovered, to cook for 20 minutes. Remove from the oven, stir everything again and cover the tray with foil, then return it to the oven for a further 30 minutes. Take out the tray, remove the foil, stir the mixture again and return to the oven, uncovered, for a final 10 minute blast before serving.
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