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Ingredients
Method
- 8 whole chicken thighs
- Olive oil
- 1.5 tbsp sumac
- 2 tbsp ground cinnamon
- 2 tsp chilli flakes
- 1 tbsp ground cumin
- Yoghurt with harissa, to serve
- Preheat the oven to 180C. Rub the chicken thighs with 2 tbsp of oil and some seasoning. Mix the sumac, chilli flakes, cumin and cinnamon together, then rub all over the chicken thighs to coat.
- Place the chicken thighs on a baking tray and roast for 1 hour or until cooked through. Dollop some yoghurt with harissa paste swirled into it on top, and serve with brown rice or couscous.
65 mins
4 serving
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