Moroccan Chicken Traybake
This is a great batch cooking recipe with a lovely Moroccan flavour. A simple family hit!
8 people
60 minutes
10 minutes
Ingredients
- 1 - Black Pepper
- 3 - Cardamom Pods crushed
- 700 ml Chicken Stock boiling
- 400 g Couscous
- 5 cloves Garlic crushed
- 0.5 tbsp Ground Cinnamon
- 0.5 tsp Ground Cloves
- 1 tbsp Ground Coriander
- 1 tsp Ground Ginger
- 3 tbsp Harissa Paste
- 1 - Lemon juice and zest
- 4 tbsp Natural Yogurt
- 4 - Onion quartered
- 1 - Salt
- 1 tsp SuperValu Chilli Flakes
- 3 tbsp SuperValu Fresh Coriander chopped
- 8 - SuperValu Fresh Irish Chicken Legs
- 3 tbsp SuperValu Fresh Mint chopped
- 2 tins SuperValu Tinned Tomatoes (400g tins)
- 2 tsp Supervalu Ground Cumin
- 2 tbsp Turmeric
Method
- Preheat the oven to 200˚C. In a bowl, combine all the spices, harissa paste, salt and pepper. Add the chicken and coat the chicken legs all over.
- On the tray, scatter the onions and garlic and add the chicken pieces.
- Pour over the chicken stock and tinned tomatoes. Stir with a spoon to ensure the tomatoes and stock are combined.
- Loosely cover the chicken traybake with baking paper and foil and transfer to the oven. Roast for 30 - 35 minutes. Remove the baking parchment and foil and continue to cook in the oven for a further 15 minutes until the chicken legs are golden brown and cooked through.
- Meanwhile, in a small bowl, stir the yogurt with the fresh herbs, lemon juice and zest and seasoning.
- When the chicken legs are cooked through, remove from the oven. Sprinkle the couscous around the chicken legs and add in the tomato mixture, surrounding the legs.
- Cover with foil and leave the couscous to plump for 10 minutes or return to the oven for 4 – 5 minutes until the couscous has absorbed the flavoured cooking juices.
- Bring the traybake to the table and serve immediately with a dollop of yogurt dressing. Leftovers can be frozen for up to two months.
