1and 1/2 or 2 bramley applescut into quarters, cores removed
2red onionspeeled, cut into 6 parts each
2tablespoonsolive oilplus more for drizzling
1and 1/2 teaspoon ground ginger
4garlic clovespeeled, whole
Sea salt and pepper to taste
Coriander and pomegranate seeds for garnish
In a small bowl empty the contents of the rooibos teabags, add the ginger, cinnamon, nutmeg and enough seasoning for 4 chicken thighs. Mix thoroughly and tip onto a large plate. Coat only the skin side of the chicken thighs. Set aside.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the apple pieces in a large baking tray. Set aside.
In a frying pan heat up the oil and fry the chicken, skin side down only, on a medium/high heat for 5-6 minutes taking care not to burn it. This will get rid of most of the fat in the skin and crisp it up. 3 minutes into the cooking add the garlic and onion pieces (stir a few times as they are frying, but don't stir or turn the chicken over).
Transfer everything into the baking tray placing the chicken skin side up, sprinkle any remaining spice mixture onto the vegetables, season the whole thing with salt and plenty of pepper, drizzle with a little olive oil and bake for 30 minutes (halfway through you can give the onions a little stir if you like but it's not necessary).
Serve immediately with pomegranate seeds and freshly chopped coriander.