Try out this Ras El Hanout spiced chicken dish for your next family dinner.
Preheat the oven to 200°C/400°F/GasMark 6.
Place the chicken thighs and red onion on a large flat low sided baking tin and drizzle with oil. Sprinkle on the ras-el-hanout and season generously with sea salt and ground black pepper.
Place in the oven to roast for 35 minutes. When crispy and almost cooked through, remove the roasting tin from the oven and break the feta into four chunky pieces around the sides of the chicken. Drizzle with a little extra oil and sprinkle with chilli flakes and dried oregano.
Place back in the oven to bake for a further 10 minutes until the chicken is completely cooked through. Combine all the ingredients for the salad and serve alongside the chicken and feta.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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