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Moroccan chicken tagine tray bake
Moroccan chicken tagine tray bake
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Delicious Moroccan chicken tray bake - a family favorite!
Ingredients:
  • 40.00 ml Moroccan seasoning
  • 8 (about 1.6kg) chicken thigh cutlets, skin on
  • 1 onion, cut into thin wedges
  • 550g butternut pumpkin, skin on, deseeded, sliced
  • 2 carrots, peeled, chopped
  • 400g can chickpeas or cannellini beans, rinsed, drained
  • 150g medjool dates, pitted
  • 250ml (1 cup) chicken style liquid stock
  • 100g baby spinach
  • 40g (1/4 cup) shelled pistachios, chopped
  • Plain yoghurt, to serve (optional)
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced. 2. Combine seasoning and chicken in a snap-lock bag, shaking to coat evenly. 3. Heat a non-stick frying pan over medium-high heat and cook chicken in batches for 2-3 minutes on each side until browned. 4. Transfer the browned chicken to a large baking dish.
  • Remove half of the fat from the pan. Sauté onion for 3-5 minutes until light golden and soft. Take off the heat. Combine pumpkin, carrot, chickpeas or beans, dates, and sautéed onion in a baking dish. Pour in stock, season with pepper, cover with foil, and bake for 30 minutes.
  • Uncover, coat with oil, and bake for an additional 40-50 minutes until chicken is thoroughly cooked and vegetables are tender. Mix in spinach and top with pistachios. Garnish with coriander sprigs and yogurt before serving.

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