Moroccan Chicken Tray-Bake | Ras el Hanout Chicken Recipe |

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can provide a fresher taste, while crushed tomatoes are often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common substitute for fresh herbs, while dried cilantro is more economical.

Preheat the oven to 400°F (200°C).

Prepare the chicken drumsticks and thighs for the tray-bake.

Chop 4 carrots into batons.

Drain a regular tin of chickpeas.

Slice 1/2 of a large onion.

Peel and slice 2 cloves of garlic.

Prepare a handful of parsley for garnish.

Use a Moroccan spice blend, or mix ginger, paprika, coriander, cumin, turmeric, chili, and nutmeg if you don't have it.

Place the chicken into a baking tray and scatter the chopped carrots and chickpeas over the chicken.

Drizzle about a tablespoon of olive oil over the chicken and vegetables.

Add a good spoonful of salt to the mixture.

Mix everything together with your hands to coat the chicken and vegetables evenly.

Place the tray in the oven and bake for about 15 minutes to heat it up.

While the chicken is baking, prepare the rest of the ingredients by slicing the onion and garlic, and adding them to the tray after 15 minutes.

Add a handful of sultanas to the mixture for sweetness.

Squeeze the juice of 1 lemon over the chicken and vegetables.

Mix everything again before returning to the oven to bake until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens