Chicken Tagine Tray Bake

Name: Chicken Tagine Tray Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 - 8 chicken thighs; 1 tin chickpeas, drained and rinsed; 6 dried apricots, sliced; 1 red pepper, sliced; 1 red onion sliced; 125 g cherry tomatoes; 15 ml olive oil; 1 orange, juice and zest; 1 sachet Knorr Dry Cook-In Sauce tomato sauce Base; 300 ml water

4 People
55 min.
easy

Roasted in the oven, this easy one tray bake is so simple to put together yet still packed with all the warm flavours of a classic Moroccan stew

Ingredients

6 - 8 chicken thighs
1 tin chickpeas, drained and rinsed
6 dried apricots, sliced
1 red pepper, sliced
1 red onion sliced
125 g cherry tomatoes
15 ml olive oil
1 orange, juice and zest
1 sachet Knorr Dry Cook-In Sauce tomato sauce Base
300 ml water

Cooking Method

Preheat oven to 180C
Place the chickpeas, dried apricots, red pepper, red onion and cherry tomatoes in a single layer on the base of an oven proof dish
Arrange the chicken thighs in a single layer on top of all the vegetables
In a bowl mix together the contents of the sachet of Knorr Dry Cook-In Sauce Tomato Base and water pour it over the chicken and vegetables
Drizzle the olive oil, orange juice and orange zest over the chicken pieces and season with salt and black pepper and bake in the oven for 40 minutes
Serve with whole-wheat couscous, dollops of plain yoghurt and fresh coriander