4white potatoeshalved lengthways and sliced into half moons (I used sweet potatoes)
Instructions
Preheat the oven to 250oC.
Combine the allspice, coriander, turmeric, salt, pepper, cumin, saffron, nutmeg and cardamom in a small bowl and rub half of it all over the chicken (set the other half aside).
Heat half the oil in a large frying pan over a medium-high heat and sear the chicken in batches, transferring to a plate once seared.
In the same pan, saute the onions until soft and fragrant, then add the garlic for a few more minutes, before adding the reserved spice mixture for 1 minute.
Scatter over the coriander, basil and parsley and stir until well distributed. Then add the remaining oil, dried fruits. lemon juice, chilli paste, olives and 1 litre of water.
Bring it to a simmer and cook, stirring for around 2 minutes.
Arrange the carrots, onions and potatoes on the bottom of a large roasting tin and place the chicken on top.
Add the onion mixture and toss to thoroughly coat the chicken and vegetables, then set aside to marinate for 45-60 minutes.
Cover the tin with foil and bake until the chicken begins to sizzle (about 10-15 minutes), then reduce the temperature to 175oC and bake for a further 30 minutes.
Finally, remove the foil and roast for a further 5 minutes.