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Chicken tagine traybake recipe

169 ratings

A medley of ras el hanout, couscous, onions and carrots, this Middle Eastern-inspired chicken tagine traybake is a fragrant and filling way to get the most out of family meal time. Whack it in the oven and wait for the compliments to start rolling in. See method

Serves 4
5 mins to prepare and 40 mins to cook
567 calories / serving

Ingredients

2 tbsp olive oil
2 tbsp ras el hanout
2 lemons, zested and juiced
900g pack chicken drumsticks
2 carrots, peeled and cut into small chunks
1 red onion, cut into thin wedges
200g wholewheat couscous
15g fresh parsley, leaves and stalks separated and finely chopped
1 reduced-salt vegetable or chicken stock cube, made up to 450ml
70g pouch pitted green olives with basil & garlic

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2360kj
567kcal 28%
Fat
38g 54%
Saturates
11g 57%
Sugars
7g 8%
Salt
2g 34%

of the reference intake
Carbohydrate 23.4g Protein 31.5g Fibre 6.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the olive oil, ras el hanout, lemon zest and juice in a large bowl; season. Reserve the lemon halves. Toss the chicken to coat in the mix, then transfer to a large roasting tin with any leftover marinade. Add the carrots, onion and juiced lemon halves and mix well. Roast for 25 mins.
Pour 150ml water into the tin (to stop the marinade burning) and roast for another 10 mins or until the chicken is cooked through and the veg is tender. Meanwhile, mix the couscous with the chopped parsley stalks and pour over the stock. Cover and set aside for 10 mins.
Remove the lemon halves from the roasting tin. Add the couscous and olives to the tin and squeeze over the roasted lemon halves; discard. Mix well, scraping any sticky roasted bits from the tin into the couscous. Scatter with the parsley leaves to serve.

See more Traybake recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.