Moroccan Chicken Tray Bake

Name: Moroccan Chicken Tray Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 8 bone-in chicken thighs; 1 tin chickpeas, drained; 1 red onion, cut into wedges; 2 preserved lemon quarters, rind finely sliced; 2 tsp ras el hanout; 1 tsp cumin; 1 tsp turmeric; 3 tbsp olive oil; fresh coriander and mint to serve; couscous to serve

A fragrant North African-inspired chicken tray bake with chickpeas and preserved lemon. Roasting everything together on one tray at a high 200°C is what lets the chicken skin crisp while the chickpeas and preserved lemon caramelise alongside it in the same fat.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

easy

Cuisine

Australian

Ingredients

8bone-in chicken thighs

1 tinchickpeas, drained

1red onion, cut into wedges

2preserved lemon quarters, rind finely sliced

2 tspras el hanout

1 tspcumin

1 tspturmeric

3 tbspolive oil

fresh coriander and mintto serve

couscousto serve

Instructions

Mix all spices and oil. Coat chicken and vegetables.

Arrange in a tray with chickpeas, onion and preserved lemon.

Roast at 200°C for 40-45 minutes.

Scatter coriander and mint.

Serve with couscous.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

180

Protein

13.3g

Fat

12g

Carbs

4.5g

Fiber

1.1g

Sodium

32mg

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