Waitrose and Partners
Moroccan-style tray-baked chicken

Moroccan-style tray-baked chicken

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • ½ lemon, thinly sliced (knobbly end discarded)
  • 400g can chick peas, drained and rinsed
  • 350g carrots, halved or quartered lengthways (or left whole if they’re small)
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout
  • 8 British chicken thighs, trimmed of excess fat
  • 1 handful flat leaf parsley leaves
  • 1 handful coriander
  • 4 tbsp natural yogurt

Method

  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.

  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.

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

Cook’s tip

Ras el hanout is a Moroccan blend that works a treat in chicken dishes. It includes black pepper, ginger, coriander, smoked paprika, allspice, cardamom, mace, nutmeg, turmeric, cayenne, cloves and rose petals! 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,827kJ/ 678kcals

Fat

40g

Saturated Fat

11g

Carbohydrates

23g

Sugars

12g

Fibre

8.5g

Protein

52g

Salt

0.6g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating