Iraqi style chicken bake

Dice the potatoes small and roughly chop the tomatoes, peppers and onions, or slice them all thinly.

Transfer the vegetables to an oven dish, coat with about a tablespoon of vegetable oil, half a teaspoon of salt and half a teaspoon of black pepper, toss and set aside.

Mix 15 g tomato paste, 3 cloves of minced garlic, about a tablespoon of vegetable oil, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, half a teaspoon of turmeric and half a teaspoon of cayenne into a wet rub.

Add an optional tablespoon of pomegranate molasses.

Coat four chicken legs all over with the rub and set them on top of the vegetables, adding any excess marinade.

Lay a paper sheet over the chicken and cover the dish tightly with foil.

Bake at 180 degrees celsius with the fan on for 45 to 60 minutes.

After 45 minutes remove the foil and paper and check the potatoes; if cooked through, return the tray uncovered and brown the chicken 10 to 15 minutes.