Chicken tagine traybake
This effortless chicken traybake captures the vibrant flavours of North African tagine with sweet potato, courgette, green olives, and aromatic baharat spices. Everything roasts together in the oven, creating tender meat and rich, caramelized vegetables. Serve piping hot straight from the baking tray.
Ingredients
- Chicken stock300 ml
- Sunflower oil10 ml
Instructions
4 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.
- 2
Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20-25 minutes, or until the chicken is cooked through.
- 3
Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.
- 4
Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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