• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything Everhot

Make the most of your Everhot – Recipes • Advice • Maintenance • Accessories

  • Home
  • Recipes
    • Everhot basic cooking
    • Slowcooking
    • Vegetarian
    • Baking
      • Bread
      • Cakes and biscuits
    • Lunch
    • Dinner
    • Desserts
  • Everhot Advice
    • Buying an Everhot
    • Everhot cooking parts
    • Cleaning an Everhot
    • Cooking on an Everhot
    • Accessories
    • I love my Everhot!
  • Where to buy
  • Cookery Demos
  • About
    • Privacy policy
    • Cookie policy
  • Contact

Moroccan style traybake chicken

21st June 2020 By Teresa

Moroccan-style tray-baked chicken

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. 

Ingredients

  • 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

Method

  1. Place the onion, garlic, lemon, chick peas and carrots over the base of a large roasting tin.
  2. Sprinkle with the oil and scatter with half of the Ras El Hanout. Season and toss together to coat with the oil. 
  3. Arrange the chicken thighs on top of the vegetables. Season the skin and sprinkle with the remaining half of the Ras El Hanout.
  4. 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.
  5. Scatter the chicken and vegetables with the herbs and serve with yoghurt and either flatbreads or couscous.

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Filed Under: Dinner, Everhot basic cooking Tagged With: chicken, Moroccan

Previous Post: « Smokey chicken paella
Next Post: Sugar-free granola »

Primary Sidebar

Welcome to Everything Everhot where I share my best tips and favourite recipes. Read More

  • Facebook
  • Instagram
  • Twitter

Categories

Basic Everhot Recipes

Baked lemon cheesecake

Baked lemon cheesecake

Blackberry and orange loaf

Spatchcock chicken with tarragon and lemon butter

Spatchcock chicken with lemon and tarragon butter

Shakshuka everhot style

Shakshuka everhot style

Moroccan style traybake chicken

Dogs love an Everhot

daschound norma
Everhot dog Norma – 10 weeks old

See an Everhot in action

https://www.youtube.com/watch?time_continue=1&v=lLiX5UQCi4M

Copyright © 2023 Everything Everhot | All rights reserved