Moroccan-Style Chicken, Carrot & Tomato Tray Bake

Ingredients (serves 2)

• 
  

  • 320 g skin-on chicken thighs

  • 80 g natural yoghurt

  • 1 tsp baharat

  • 1 tsp cumin seeds

  • ½ tsp ground cinnamon

  • 2 tbsp olive oil (to bind)

  • Salt & freshly ground pepper, to taste

  • 2 carrots, peeled & cut into batons

  • 1 red onion, peeled & cut into wedges

  • 250 g cherry tomatoes

  • 30 g sun-dried tomatoes, chopped

  • 30 g sultanas

  • 120 g couscous

  • 200 ml boiling water

  • 10 g parsley, chopped (incl. stalks)

  • 10 g dill, chopped (incl. stalks)

  
  

  • Olive oil, for roasting

  • Salt & pepper, to taste

  • Water (or dietary alternative), as needed

    
    
  
  

• Cooking Instructions (serves 2)

  1. Prep & Spice Rub

     • Preheat your oven to 180 °C (160 °C fan) / Gas 4.

       
       

     • In a small bowl, mix:

       • 1 tsp baharat

       • 1 tsp cumin seeds

       • ½ tsp ground cinnamon

       • 2 tbsp olive oil

       • A generous pinch of salt and pepper

     • Set your spice rub aside.

  2. Veggie Prep

     • Top, tail, peel and cut 2 carrots into batons.

     • Peel and cut 1 red onion into wedges.

  3. Assemble Tray

     • On a baking tray, spread out the carrot batons, 250 g cherry tomatoes, onion wedges, and 320 g skin-on chicken thighs.

     • Drizzle the spice rub evenly over everything—use clean hands to toss and coat.

     • Arrange the thighs skin-side up on top. Season again with a little salt and pepper.

  4. Roast

     • Roast in the preheated oven for 50–60 minutes, until the chicken is golden, cooked through (no pink), and the vegetables are tender.

  5. Couscous

     • After the tray has been roasting for 45 minutes, boil the kettle.

     • In a heatproof bowl, combine 120 g couscous, 30 g chopped sun-dried tomatoes, and 30 g sultanas.

     • Pour over 200 ml boiling water, cover, and set aside to absorb.

  6. Dill Yoghurt & Parsley

     • Finely chop 10 g dill (including stalks).

     • Stir the dill into 80 g natural yoghurt—this is your dill yoghurt.

     • Finely chop 10 g parsley (including stalks) and set aside for garnish.

  7. Serve

     • Fluff the couscous with a fork to create your sun-dried tomato & sultana couscous.

     • Plate a bed of couscous, top with chicken, carrots, tomatoes, and onions.

     • Dollop with dill yoghurt and sprinkle over the chopped parsley.