I served the roasted chicken dish with couscous that had slivered almonds and dried currants, and kept the couscous moist with the pan drippings from the chicken. I also had soem purple carrots that I glazed with olive oil and a bit of Marsala.
2 teaspoons freshly grated turmeric root or ½ teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ras el hanout (Moroccan spice blend), optional
½ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
12 boneless, skinless chicken thighs
2 small thin-skinned lemons, preferably organic
Place a large, rimmed baking sheet on the center rack of the oven and preheat the oven to 450° F.
Mix grated turmeric, spices and olive oil in a large bowl. Trim thighs of most fat and place in the bowl with the spice paste; toss with your hands to coat evenly. Let sit while oven preheats.
Carefully arrange the thighs, with sides tucked under, on the preheated baking pan. Cut lemons into eighths (removing any visible seeds) and evenly distribute the wedges, skin-side down, among the chicken pieces. Bake for about 20 minutes, or until chicken is done.
Arrange on a bed of couscous and drizzle pan juices over the chicken. Garnish with roasted lemon wedges.