Crispy chicken with chorizo

1. Preheat the oven at  220°C (th. 7/8). Remove the skin of the chorizo and chop into fine strips. Place them at the base of a large oven dish, place the chicken thighs on top, side by side, skin side up and sprinkle generously with olive oil. Add salt, pepper and the ras el hanout. Add 3 tablespoons of water into the base of the tray.

2. Bake for 50 minutes and baste the chicken every 10 minutes at least.

3. Serve with vegetable couscous, semolina and a few leaves of fresh cilantro.

Photo credit: Sucré Salé