I love a tray-bake because everything gets thrown in one dish or roasting tin so there is less washing up and less hassle. I make a lot of Italian food so this Moroccan style traybake chicken is a welcome change. Chicken thighs are an inexpensive way to feed the family and they are also more moist and succulent than breasts too. I love garlic so I actually used more than stated in the recipe but if like me you are a garlic fiend add a bit more. The Moroccan style chicken traybake recipe was taken from a Waitrose card with adaptations. Ras El Hanout is perfect with chicken. The blend of black pepper, ginger, coriander, smoked paprika, allspice, cardamom, mace, nutmeg, turmeric, cayenne, cloves and rose petals works a treat. Serves 4.
- 1 large onion, sliced
- 2 garlic cloves, sliced
- ½ lemon, thinly sliced (no knobbly end!)
- 400g can of chick peas, drained and rinsed
- 4 carrots, halved or quartered lengthways
- 2 red peppers, deseeded and sliced
- 1 tbsp olive oil
- 1 tbsp Bart Ras El Hanout
- 8 free-range chicken thighs , trimmed of fat
- handful of flat leaf parsley leaves
- handful of coriander leaves
- 4 tbsp natural yoghurt
- Place the onion, garlic, lemon, chick peas and carrots over the base of a large roasting tin.
- Sprinkle with the oil and scatter with half of the Ras El Hanout. Season and toss together to coat with the oil.
- Arrange the chicken thighs on top of the vegetables. Season the skin and sprinkle with the remaining half of the Ras El Hanout.
- Roast in the middle of the top oven (at around 200ºC) for around 30-40 minutes. Lift the chicken from the pan and toss all the vegetables. Return the chicken to the tin and roast for a further 20-30 minutes until golden brown. Make sure the chicken is cooked and the juices are running clear.
- Scatter the chicken and vegetables with the herbs and serve with yoghurt and either flatbreads or couscous.