Chicken with saffron and yoghurt

Sunshine in a chicken dish. Perfect for a summer lunch with friends.

• 8 chicken thigh fillets
• 1 onion
• 3 cloves garlic
• 1 green chilli (with or without seeds, your call)
• 2 tbsp ras el hanout
• 2 tsp salt
• ½ tsp turmeric
• Zest of 1 lemon
• 1 pinch saffron strands
• 200g plain yoghurt
• 1 whole orange, skin left on and cut into slices
• Salt and pepper

1. Whizz up the onion, garlic and chilli. Mix with all the other ingredients except the chicken and orange to make the marinade
2. Dunk the chicken into the marinade, massage in, then cover and put in the fridge for at least an hour (up to 24)
3. When ready to cook, pre-heat oven to 200C fan (220C)
4. Slice the orange and place it on the bottom of a roasting tin as a bed for the chicken thighs
5. Roast for 20 mins, turning halfway through. Serve with the orange slices and jewelled rice

Alternatively, cook this chicken under the grill or on the barbecue. Chargrill orange wedges to squeeze over when you serve