Chicken Tagine Tray Bake
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
Feeds
4People
Preparation time
55Min.
Difficulty
easy
Ingredients
- ungrouped
- 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 Base
- 300 ml water
Preparation method
- ungrouped
- 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
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