Moroccan olive and chicken bake

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

Keep an ovenproof dish and a sheet of tinfoil handy.

1. Chicken Toast the cumin and coriander in a dry pan until fragrant. Grind the seeds (not too finely) and sprinkle over the chicken.

2. Mix the olive oil, lemon juice and zest, garlic, spring onions, turmeric, salt and cinnamon until well combined, then pour over the chicken – make sure it’s evenly covered in marinade.

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