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Moroccan-style chicken traybake

Moroccan-style chicken traybake

By Elizabeth Vosloo
15’ Prep time
45’ Cook time
60’ Total time
678 Calories
4 Serving

Summary

Looking for a moroccan chicken recipe that’s not only delicious but also saves on washing up? you’ve found it.
Elizabeth Vosloo 0 Followers

Step by Step

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Step 1

Preheat the oven to 200˚C, gas mark 6. Place the onion, garlic, lemon, chick peas and carrots over the base of a large roasting tin. Sprinkle with the oil and scatter with ½ the ras el hanout. Season and toss together to coat. Arrange the chicken thighs on top of the vegetables. Season the skin and sprinkle with the remaining ½ tbsp ras el hanout.
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Step 2

Roast for 25 minutes, then lift the chicken from the pan and toss all the vegetables. Return the chicken, baste with the juices and roast for another 15-20 minutes until golden. Ensure the juices run clear and there is no pink meat.
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Step 3

Scatter the chicken and carrots with the herbs, and serve with the yogurt, plus some couscous or flatbread, if liked.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    1 tbsp
  • British chicken thighs
    British chicken thighs
    8
  • Garlic cloves
    Garlic cloves
    2
  • Coriander
    Coriander
    1 handful
  • Carrots
    Carrots
    350 grams
  • Chick peas
    Chick peas
    400 grams
  • Natural yogurt
    Natural yogurt
    4 tbsp
  • Large onion
    Large onion
    1
  • Ras el hanout
    Ras el hanout
    1 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    1 handful

Nutrition Facts

View nutrition facts
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