If you're looking to impress with very little effort these will do the trick. Incredibly fast, quick with relatively few ingredients. I serve them on a bed of hummus and salad.
If you're looking for a fresh hummus recipe I'd recommend Yotam Ottolenghi's.
For the Baharat chicken thighs:
4 chicken thighs
3 tbsp baharat
½ lemon juiced
4 tbsp olive oil
2 minced garlic cloves
Parsley (a few handful’s) chopped
Score 4 chicken thighs, into the flesh. Place them in a baking dish.
Chop 2 garlic cloves and a few tbsp of fresh parsley.
Sprinkle a few generous pinches of salt, garlic, parsley, juice of 1/2 a lemon, 4 tbsp of olive oil and the Baharat over the chicken thighs. Mix everything together, ensuring you get everything well rubbed into the scores you made earlier. Marinade for at least an hour.
Heat your oven to 180°C. Cook the chicken thighs for 50 minutes.
Baste the thighs in their juices at least twice through cooking (once halfway through and once 10 minutes before finishing.
Serve how you like (I serve mine on Hummus and salad, they go together very well.) Garnish with some fresh parsley and the leftover pan juices.