Drumsticks and thighs are good for flavour and they’re good value – but they can take a while to cook through so I always slash them a few times down to the bone. It also gets more of the marinade into the meat. Cubes of chicken would be good too for making kebabs.
It’s Moroccan cos its based on ras el-hanout. Add a table spoon of the spice to the juice of a lemon, a spoon of oil, a little thyme and a good pinch of sea salt. Mix this together and pour over the chicken pieces, rubbing it into the meat well. Let this sit in the fridge for at least half an hour.
Grill indoors or out. Good with a huge salad, humous and griddled flatbreads.