Eating In

Serves 4
enough chicken pieces to serve 4 people
2 onions chopped
olive oil
1 tsp ground ginger
1 tsp ground cinnamon
1 pinch of saffron strands
juice of one lemon
100g roast hazelnuts
70g honey
1 tbsp rosewater
2 spring onions chopped

Mix the chicken pieces with the onions, ginger, saffron, lemon juice, a good glug of olive oil and some salt and pepper. Marinade overnight in the fridge. Roast the hazelnuts in the oven (190ºC/Gas 5) for about 10 minutes, or buy ready roasted. Chop roughly and set aside.
Put the chicken and marinade in a roasting dish, skin side up and roast in the oven for 35 – 40 minutes. While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven and spread the paste over each piece. Return to the oven and roast until the chicken is cooked through and the nuts are golden brown (about 10 minutes). Serve with rice or plain couscous and green salad.