MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Chickpea Tray Bake
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 6 servings

8 Bone-in, skin-on chicken
- thighs
2 tb Ras el hanout
Fine sea salt & black
- pepper
3 sm Yukon Gold potatoes; in 1"
- thick wedges
15 oz Can chickpeas; rinsed
3 md Roma tomatoes; halved
- lengthwise
4 Romano peppers; halved
- lengthwise, stemmed
+=OR=+
12 Mini bell peppers
1 Head garlic; top 1/2"
- removed to expose the tip
- of each clove
3/4 c Extra-virgin olive oil
2 tb Sherry vinegar
1/4 c Rough chopped fresh
- cilantro

Set the oven @ 375oF/190oC.

Season the chicken with the ras el hanout, 2 teaspoons
of salt and a good crack of black pepper on a
13-by-18-inch sheet pan and leave to marinate for 10
minutes.

Add the potatoes, chickpeas, tomatoes, peppers, garlic,
oil and 1 tablespoon of the vinegar, and gently mix so
that everything is coated with oil. Spread the mixture
as evenly as possible across the baking sheet and set
the chicken on top, skin-side up.

Bake for 30 minutes, then give the pan a gentle shake to
encourage everything into an even layer. Cook for
another 35 minutes, until the chicken is tender and well
browned.

Use tongs to squeeze out the garlic cloves, discarding
the papery skins. Use a fork to crush the tomatoes and
the garlic cloves, then loosely mix them into the sauce.
Sprinkle with the cilantro, mixing it in as well.
Drizzle over the remaining 1 tablespoon vinegar before
serving.

By: Yotam Ottolenghi

Yield: 4 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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