- 4 chicken quarters
- Moroccan marinade
To remove the quarters from a whole chicken, run a knife down the breast, finding the bone that is in the middle. Rest the knife along the bone and cut down the body until you find a small socket where the leg joins the body. Pull here to remove the leg from the socket and cut to remove it from the body. To cut the leg in half, cut at the joint.
To ensure that the marinade really penetrates the meat, cut scores across the skin. Place the quarters in a bakling dish and add the marinade. Rub the marinade into the chicken, cover the dish with clingfilm and leave to marinate in the fridge for 24 hours.
Fry the quarters skin side down on a hot griddle pan for a few minutes, until coloured. Transfer to a baking dish and bake in the oven for around 25 minutes. Sprinkle with fresh coriander before serving. You can also cook the quarters on a barbecue.