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Moroccan Chicken Traybake

When you eat this dish you’ll be transported to a sun-soaked courtyard filled with lemon trees in Morocco. Flavoured with Shemin’s Ras el Hanout, this dish is a heady mix of aromas, tastes and textures, and is no more than just a simple job of assembling the spices, marinating the chicken, and putting it all in the oven to bake.

Serves

6

The star of the show

Gluten free
Shemins Ras El Hanout
vg-tag

Shemin's Ras El Hanout

Shemin’s Ras el Hanout is a beautifully balanced blend of 15 spices with subtle floral notes from rose petals. Warm and aromatic, it brings depth and richness to tagines, roasted vegetables and slow-cooked meals.

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Ingredients

  • 2 tbsp Shemin’s Ras el Hanout Spice Blend
  • 1 tbsp ground ginger
  • 2 tbsp runny honey
  • 3 tbsp olive oil
  • 750g boneless, skinless chicken thighs (can use chicken drumsticks if you prefer)
  • 300g cherry tomatoes
  • 1 whole lemon, cut into eights
  • 1 medium fennel bulb, sliced
  • 8 garlic cloves sliced with skin removed
  • 2 tbsp red wine vinegar
  • 10 dried apricots cut in half
  • 50g pistachio nuts
  • 1 small bunch coriander, chopped

How to make Moroccan Chicken Traybake

  1. In a large bowl, mix Shemin’s Ras el Hanout, ginger, honey and the olive oil. Once combined, coat the chicken and leave to marinate in the fridge for at least 2 hours.
  2. Preheat the oven to 180ºC / Gas Mark 4.
  3. Scatter the tomatoes, lemon wedges, fennel, apricots and garlic, over the base of a large baking tray or ovenproof dish that’ll easily accommodate the chicken in a single layer, then sit the chicken on top. Mix the red wine vinegar with 2 tbsp of water and any remaining marinade, then drizzle over the chicken. Roast for 45 minutes.
  4. Remove from the oven, check the seasoning, and scatter the pistachio nuts over the top. Return to the oven for a final 10 minutes.
  5. Check the chicken is cooked, then remove from the oven, cover, and leave to rest for 5 minutes. Before serving scatter with coriander and if you want, you can remove the lemon wedges.
  6. Serve with couscous as per instructions (we cooked ours in stock and added some feta plus coriander to it) and a good dollop of yoghurt.

Tips

TIP: If you’re vegetarian, swap out the chicken to make a sumptuous vegetarian traybake of sweet potato and chickpeas.

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tik Verified curry lover

Great product and my cooking would not be same if I didn't have It. Thank you

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tik Verified curry lover

Always good 😊

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tik Verified curry lover

Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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tik Verified curry lover

Live your food. Thank you for making home curries beautiful.

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tik Verified curry lover

I was disappointed that you do not sell Lime Pickle !

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tik Verified curry lover

Great as usual

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tik Verified curry lover

Great recipe

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tik Verified curry lover

My husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.

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