Moroccan Lemon Chicken, Carrots & Couscous Traybake
Inspired by Ainsley’s Moroccan Chicken traybake in Ainsley’s Mediterranean Cookbook this easy and satisfying meal is full of the warm spices of North Africa. The preserved lemons add a lovely freshness and zing, but you can use a fresh lemon, cut into wedges if you prefer. Mix a teaspoon of harissa with some Greek yoghurt for a delicious drizzle.
Preheat the oven to 220C/200Cfan/gas mark 7
Place the carrots, garlic, lemon and onion into a large baking tray or dish. Drizzle with olive oil and sprinkle over half the ras el hanout and the coriander seeds. Season and toss to coat.
Put the chicken pieces into a separate bowl and drizzle with a little oil, sprinkle over the remaining ras el hanout and rub it into the skin. Season with salt and pepper.
Arrange the chicken pieces between the vegetables skin-side up and drizzle with a little more oil. Put the tray in the oven.
After 25 minutes remove the tray from the oven, toss the vegetables and scatter over the dates. Pour in the stock and return to the oven and roast for another 15-20 minutes or until the chicken is golden and cooked through depending on the size of your chicken thighs (the juices should run clear when pierced).
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork. Remove the tray from the oven and carefully squeeze the garlic from its skins. Add the couscous, stirring through the vegetables and mixing in any flavour from the bottom of the tray. Scatter with chopped coriander to serve.
- 2-3 large carrots, peeled & cut into big chunks (or baby heritage or rainbow carrots, scrubbed)
- 4 garlic cloves, bashed
- 1 preserved lemon, rind only, finely chopped
- 1 large red onion, peeled & cut into wedges
- olive oil, for drizzling
- 1 heaped tbsp ras el hanout
- ½ tsp coriander seeds, crushed
- 6 skin on, bone-in chicken thighs or drumsticks
- 125ml chicken stock
- 6-8 dates (preferably Medjool), pitted and halved
- sea salt & freshly ground black pepper
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 2 tbsp chopped fresh coriander or parsley