Mint, Lemon & Apricot Chicken

Such gorgeous flavours with the slightly salty preserved lemon; the sumac spice with its hint of lemon; the freshness of the mint; the sweetness of the apricots and red onions; the tender spiced chicken.


1 kg Chicken breasts, cut in to pieces
2–3 large Potatoes, peeled and cut into wedges
2 Red Onions, peeled and cut into 8 wedges each
1 head of Garlic, broken into cloves but not peeled
1 Lemon, cut in wedges
8–10 fresh Apricots, halved
2 tsp Sea Saltalt

For the marinade

2 tbsp Mint, leaves picked and chopped
1 tsp Sumac
1 tsp Chilli Flakes
1 tsp freshly ground Black Pepper
2 tbsp Rapeseed Oil

For the salsa

2 preserved Lemons, chopped
1 small bunch of Mint, leaves picked and roughly chopped
2 tbsp Rapeseed Oil
1 tsp Sumac


Mix all the marinade ingredients together in a bowl. Add the chicken pieces and stir to coat them thoroughly in the mixture
Cover the bowl and transfer to the fridge to marinate for at least 1 hour, but it’s better to leave it for several hours if you have time
Preheat the oven to 210C/425F/gas mark 7
Put the prepared vegetables and fruit in a large roasting tray and put the chicken pieces on top.
Sprinkle the sea salt all over
Roast in the top of the oven for 20 minutes, then mix everything around a little, making sure the fruit and vegetables get coated in the fat at the bottom of the tray
Return to the oven for a further 10–15 minutes until everything is golden and crisp
While the chicken is cooking, mix the salsa ingredients together in a small bowl
Spoon over the hot chicken pieces before serving