Serves 4

8 chicken pieces, skin on and bone in

2 Tbs sumac (or lemon pepper)

Salt and pepper

2 onions, sliced

2 medium sweet potatoes, peeled and chopped

1 tin chickpeas, drained and rinsed

1 punnet cherry tomatoes

¼ cup fruit chutney

2 cups chicken stock

Preheat oven to 200C.

Season chicken with salt, pepper and a sprinkling of the sumac (save the remainder for later), then drizzle with olive oil.

Heat an oven safe pot over medium heat, then brown the chicken pieces.

Remove from the pot and set aside.

To the same pot, add a little more oil, then add the onions and sauté until softened and starting to brown around the edges.

Add the remaining sumac and sweet potatoes, then stir to coat everything in the spice.

Add chickpeas and tomatoes, then stir in the chutney and stock. Season with salt, then cover with a lid and simmer for 5 minutes.

Remove from the heat, then add the chicken on top then place, uncovered, into the oven to roast for 45 minutes.

Serve with rice or bread for soaking up all of the delicious juices.