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.

Facebook

Twitter

The star of the show

Gluten free

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.

(4)

Add to cart

£3.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

Add to cart

£6.50

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

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.
Preheat the oven to 180ºC / Gas Mark 4.
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.
Remove from the oven, check the seasoning, and scatter the pistachio nuts over the top. Return to the oven for a final 10 minutes.
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.
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.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Moroccan Chicken Traybake

Serves