Serves 4
1 chicken, quartered
1 onion, cut into 1cm thick slices
2 tsp ground cumin
2 tsp ground coriander
2 Tbsp olive oil
Salt and freshly ground black pepper
100g pitted green olives, chopped
Rind of 1 preserved lemon, finely chopped (you don't need the flesh of the lemon)
Method
1. Preheat oven to 190C.
2. Toss
3. Bake for 35 minutes until chicken is golden and cooked through. Meanwhile, mix together olives and lemon rind and spoon over chicken.
• Extract reprinted with permission from One Pan Roasts by Molly Shuster, Murdoch Books $39.99
