Moroccan Style Chicken & Chickpea Traybake

Moroccan Style Chicken & Chickpea Traybake

Packed full of nutrients. Spiced with cumin and paprika for a delicious Moroccan vibe.

NOTES:

The coriander at the end gives it such a nice fresh hit.

COOKING TIME (INCLUDES PREPARATION TIME): 55 MINUTES

INGREDIENTS:

  • Carrots - £0.45

  • Cherry Tomatoes - £1.00

  • 400g Chickpeas - £1.00

  • 1 Bunch Coriander - £0.70

  • Chicken Thighs - £3.30

  • Cumin - £0.85

  • Smoked Paprika - £0.85

  • Total Cost – £7.85 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

METHOD:

  1. Preheat your oven to 180°C/356°F

  2. Place chicken thighs, cherry tomatoes, halved carrots and your chickpeas (with some of the chickpea water from the tin) into a baking tray.

  3. Add two teaspoons of cumin, two teaspoons of smoked paprika, and the stalks from your coriander (finely chopped).

  4. Add a drizzle of olive oil, salt and pepper, mix together, and then whack it in the oven for 40 minutes.

  5. After 40 minutes, take out the tray, give everything a mix, coating it all in the juices, and then put it back in the oven for 10 more minutes.

  6. Serve with some fresh coriander leaves on top.

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