| | Moroccan chicken tagine tray bake
Moroccan chicken tagine tray bake
Moroccan chicken tagine tray bake 4.3-5 9
  • Calories: 3766 kj
  • Fat: 53g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/ 180C fan forced. Place the seasoning in a snap-lock bag. Add chicken and toss to coat. Heat a non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes each side, until browned. Transfer to a large baking dish.
  2. Drain half the fat from the pan. Add the onion and cook, stirring, for 3-5 minutes or until light golden and softened. Remove from the heat. Add the pumpkin, carrot, chickpeas or beans, dates and onion to the baking dish. Pour over stock and season with pepper. Cover with foil and bake for 30 minutes.
  3. Remove foil, spray with oil and bake, uncovered, for a further 40-50 minutes or until chicken is cooked through and vegetables are tender. Stir through spinach and sprinkle with pistachios. Serve with coriander sprigs and yoghurt.
Time for preparing:
70 min.


  • 2 tablespoons 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) Massel chicken style liquid stock
  • 100g baby spinach
  • 40g (1/4 cup) shelled pistachios, chopped
  • Fresh coriander sprigs, to serve
  • Plain yoghurt, to serve (optional)