Simple Way to Prepare Any-night-of-the-week Moroccan Spiced Chicken Tray Bake
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The variety of servings that can be served to make Moroccan Spiced Chicken Tray Bake is 3 people. So be certain that this portion is enough to serve for your self and the one you love household.
Oh sure, simply so as to add, the time wanted to cook dinner Moroccan Spiced Chicken Tray Bake is estimated to be round 1 hour 15 mins.
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Tray bakes are a super delicious and easy way to cook for all the family. Most of the effort is in the prep, then you can get on with your evening whilst it bakes in the oven and all of the amazing flavours infuse together. Here I've used some Moroccan spice to pack in maximum flavour.
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Elements and spices that should be Take to make Moroccan Spiced Chicken Tray Bake:
- 6-7 chicken thighs, boneless – (skinned if desired),
- Potatoes, cubed into small 1 inch pieces, (I used 3 medium),
- 2 medium carrots cut into thin long batons,
- 1 red onion, cut into chunks,
- 1/2 red bell pepper, de-seeded, chopped,
- 1 large handful fine green beans, trimmed at ends,
- 1 large red chilli, split into 2, de-seeded,
- 5 cloves garlic, chopped roughly,
- Drizzle of olive oil
- Spice and herb mix:
- 4-5 tsp ras-el-hanout spice,
- 1 tsp smoked paprika,
- 1/2 tsp dried coriander leaf,
- 1/2 tsp cayenne pepper,
- Salt and pepper to season
- Optional:
- Minted yogurt to drizzle over before serving
Instructions to make to make Moroccan Spiced Chicken Tray Bake
- In a bowl mix together the spices and herbs blend. Set aside. Preheat your oven to 180 (fan). Line a baking tray with greaseproof paper. Take the chicken and potatoes and lay out onto the tray. Season well with salt and pepper.
- Scatter the veggies in plus the garlic and chilli in between the chicken and potatoes. Drizzle over olive oil generously. Scatter over the herb/spices evenly to cover everything. Toss about a bit to coat everything a little in the spices and oil. Cover over with foil.
- Bake in the oven for 35 minutes, remove the foil and using tongs move the potatoes and veggies about in the tray, so the ones at the bottom are now at the top and vice-versa to nothing gets too soggy then bake for a further 20-25 mins until the chicken thighs are tender and cooked through. Serve up and enjoy, if desired drizzle over a little minted yogurt before eating. 🙂
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