3 red capsicum
1 red onion
8 chicken pieces, whole legs and thighs
2 tbsp ras el hanout
2 tbsp nonpareil capers
bunch parsley, chopped
1 orange, zested and juiced
- Heat the oven to 200C/fan. Halve the red capsicum, remove the stalks and seeds, and cut them into thick slices. Tip these into an ovenproof dish. Finely slice the red onion and scatter this on top. Add a good slug of olive oil, season well and stir everything together. Rub the chicken pieces with oil and sprinkle with a little ras el hanout, season and sit them on top of the capsicums and onion. Roast for 40–50 minutes or until the chicken is cooked through.
- Lift the chicken off the capsicums and keep it warm. Add the capers, parsley and orange zest and juice to the capsicums, and serve with the chicken pieces.