Moroccan Chicken Rice Traybake

1. Preheat the oven to 180 fan. Put the rase el hanout, cumin, turmeric, garlic, olive oil, the juice of a lemon and a good pinch of salt into a mixing bowl and mix together. add the chicken and toss together so it gets completely coated in all those wicked flavours.
2. Put the rice into a roasting dish (I use a 10×15 inch) and pour over the stock. Put the chicken, skin side up into the dish. Swirl 50ml of water into the mixing bowl to get out all the flavours and pour that into the dish as well. Arrange the fennel, tomatoes, olives and preserved lemon around the chicken. Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for 25-30 minutes or until the chicken is golden and cooked through.
3. Season everything with a pinch of salt. Scatter the olives and coriander and serve immediately.

Serves 4

3 tsp ras el hanout
2 tsp ground cumin
½ tsp turmeric
4 cloves garlic crushed
2 tbsp olive oil
The juice of a lemon
1 kg chicken thighs, skin and bone on
250g basmati rice
500ml chicken stock
1 bulb fennel, roughly chopped
150g cherry tomatoes
1 preserved lemon, seeds removed and thinly sliced
80g pitted black olives
A handful of coriander leaves
Salt