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

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

      8    Chicken thighs;
           - bone-in, skin-on
      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  Fresh cilantro;
           - rough chopped

  Set the oven @ 375 F/190 C.

  Season the chicken with the ras el hanout, 2 ts salt and a good
  crack of black pepper on a 13x18" sheet pan and leave to marinate
  for 10 minutes.

  Add the potatoes, chickpeas, tomatoes, peppers, garlic, oil, and
  1 tb 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.

  Recipe by Yotam Ottolenghi

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

  Uncle Dirty Dave's Archives

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