Moroccan Chicken Traybake

Name: Moroccan Chicken Traybake
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 800g boneless chicken breasts; 400g tin chickpeas, drained; 400g tin chopped tomatoes; 2 medium red onions, peeled and chopped; 100g spinach leaves; 1 tsp smoked paprika; 1 tsp ground cinnamon; 1 tsp garlic granules; 35ml extra virgin olive oil; Juice of 1 lemon; Sea salt and black pepper

preparation 10 minutes
cook time 35 minutes
Serves 4

One of our favourite traybake recipes is this Moroccan chicken recipe. Seasoned with warm spices and fresh lemon juice, it'll soon become a firm family favourite

Recipe courtesy of Aldi

Ingredients Method

800g boneless chicken breasts
400g tin chickpeas, drained
400g tin chopped tomatoes
2 medium red onions, peeled and chopped
100g spinach leaves
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp garlic granules
35ml extra virgin olive oil
Juice of 1 lemon
Sea salt and black pepper

Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6. Chop the chicken into medium size chunks and put the chicken pieces into a large baking dish or roasting tin.

Shred the spinach leaves and toss in with the chicken.

Put the chickpeas, tomatoes, lemon juice, cinnamon, sweet paprika, garlic granules, olive oil and onions into a large bowl. Season with some salt and pepper.

Pour the vegetable and spice mixture over the chicken and spinach and stir through in the roasting tray.

Bake in the oven for 35 minutes, and serve with cous cous.

SERVE THIS WITH...

Veggie Tahini & Butternut Couscous Bowl

Time 45 minutes

Time Serves 4

Ingredients

800g boneless chicken breasts

400g tin chickpeas, drained

400g tin chopped tomatoes

2 medium red onions, peeled and chopped

100g spinach leaves

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp garlic granules

35ml extra virgin olive oil

Juice of 1 lemon

Sea salt and black pepper

Method

Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6. Chop the chicken into medium size chunks and put the chicken pieces into a large baking dish or roasting tin.

Shred the spinach leaves and toss in with the chicken.

Put the chickpeas, tomatoes, lemon juice, cinnamon, sweet paprika, garlic granules, olive oil and onions into a large bowl. Season with some salt and pepper.

Pour the vegetable and spice mixture over the chicken and spinach and stir through in the roasting tray.

Bake in the oven for 35 minutes, and serve with cous cous.