Dean Edwards makes a delicious Moroccan chicken with chickpea salad on Lorraine.

The ingredients for the Chermoula sauce are: 3 tbs coriander chopped, 2 tbs flat leaf parsley chopped, 1⁄2 red onion roughly, 1 clove garlic, 1 tsp smoked paprika, 1⁄2 tsp ground cumin, 1⁄2 tsp ground coriander, 40ml olive oil and Juice 1⁄2 lemon.

Chick pea salad: 2 400g tins chickpeas drained, 1⁄2 red chilli deseeded and chopped, 1⁄2 red onion sliced, 2 tbs natural yoghurt, 2 handfuls baby spinach and Salt and Pepper.

To prepare the dish, blitz all of the chermoula ingredients (ground and fresh coriander, parsley, red onion, garlic, paprika, cumin, olive oil and lemon juice) together in a mini blender or food processor until a paste consistency then leave to stand whilst you prepare the rest of the dish.

Score each chicken thigh three times then marinade in the chermoula sauce, reserving two tablespoons for the chickpeas.

Leave to stand in the fridge for at least one hour then roast skin side up in a pre heated oven set at 200c / gas mark 6 for 45-50 minutes or until cooked through.

Mix the chickpeas, chilli, and red onion with the yoghurt then stir through the remaining chermoula sauce, season with salt and pepper.

Serve the chickpea salad on a bed of baby spinach and top with the chicken thighs.