Ingredients

45 ml (3 tbsp) olive or avocado oil

125 ml (½ cup) lemon juice

250 ml (1 cup) orange juice (about 2 oranges)

15 ml (1 tbsp) each finely grated lemon and orange rind

5 ml (1 tsp) ground mixed spice

10 ml (2 tsp) ground cumin

5 ml (1 tsp) cumin seeds

salt and pepper

8 chicken portions, excess fat removed

1 medium brinjal, halved and cut into wedges

2 onions, cut into wedges

2 cloves garlic, sliced

25 soft dried Turkish apricots

handful fresh mint leaves

Method

1. Preheat the oven to 180 °C. Mix the oil, lemon and orange juice and rind and spices in a mixing bowl. Season to taste.

2. Place chicken in the mixing bowl and mix to coat with the oil mixture. Place in a large oven dish with the brinjal, onions, garlic and apricots. Pour the remaining oil mixture over.

3. Cover with foil and roast for 40 minutes. Remove the foil and roast for another 20 minutes or until the chicken is golden brown and cooked.

4. Serve hot as is or with couscous or brown basmati rice and fresh mint. Or stir the mint into the couscous or rice.