Chicken tray bake with olives and boiled lemon

The enticing aromas of mingled garlic, turmeric and ginger here are the same as those that waft over the food stalls every night in Place Djemaa el Fna, the great square in Marrakesh that during the day is taken over by Berber musicians, storytellers, comedians, fire eaters and snake charmers. The sharp lemony flavours of one of the most famous Moroccan tagines work marvellously in this bake. It is very saucy and can be served with plain couscous or with mashed potatoes. It is the kind of easy dish I make when I have many guests.

Serves 8

• juice of 2 lemons
• 6 tbsp olive oil
• 1½ tsp ground turmeric
• 1½ tsp ground ginger
• 1½ tbsp honey
• 250ml dry white wine
• 1 whole head of garlic, cloves chopped
• 16 chicken thighs, bone in, skin on
• 120g capers in brine, drained
• 200g pitted green olives
• 1 large or 2 small unwaxed boiled lemons, cut into pieces, discarding the pips
• bunch (25g) of coriander, leaves chopped
• salt and black pepper

Preheat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well.

Add the garlic and turn the chicken pieces in the mixture so that they are well coated. Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over.

Bake for 1 hour or until the chicken is well browned and cooked through

.Serve sprinkled with chopped coriander.

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