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Chicken pieces – you can use thighs, legs or a mixture of both – are marinated in stock paste, cinnamon, coriander and ginger before roasting and serving with a wonderful herby couscous. You can swap the frozen veg for a mix of fresh vegetables if you prefer; see tip below. See method
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Tip: You can swap the frozen vegetables for 350g butternut squash, 1 aubergine, 2 mixed peppers (all cut into 3cm chunks) and 1 large red onion (thinly sliced). Toss the squash and aubergine with harissa and 1 tbsp oil and spread out on a baking tray. Put in the oven at the same time as the chicken. After 25 mins, add the peppers and onions to the tray, toss together and cook alongside the chicken for a further 20 mins. Continue from step 3.
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