Moroccan Chicken Tagine Traybake

Charmaine Lu -
  • 2 tbsp olive oil
  • 2 tbsp ras el hanout
  • 2 lemons, zest and juice
  • 900g chicken drumsticks
  • 2 chopped carrots
  • 1 sliced red onion
  • 200g couscous
  • 15g parsley, stalks and leaves separated, chopped
  • 450ml chicken stock
  • 70g pitted green olives
  • Preheat the oven to 220C. Whisk together the olive oil, ras el hanout, zest and juice in a bowl. Season well and reserve the lemon halves. Toss the chicken into the marinade, mix well and transfer to a roasting tin with the leftover marinade. Add the onion, carrots, juiced lemons and mix well. Roast for 25 mins.
  • Pour about 150ml water into the pan. Roast for another 10 mins, or until the chicken is cooked through. Meanwhile, mix the chopped parsley stalks and couscous, pour over the stock, and set aside for 10 mins to absorb. Remove the lemon halves from the roasting tin and add the couscous and olives. Mix well, then serve scattered with parsley leaves.
40 mins
4 serving