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#WFD – Chicken Tagine Tray Bake
Serve with whole-wheat couscous, dollops of plain yoghurt and fresh coriander
POLOKWANE – A tagine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa. It is traditionally eaten in Morocco.
What’s for Dinner says roasted in the oven, this easy one tray bake is so simple to put together yet still packed with all the warm flavours of a classic Moroccan stew.
Ingredients
- 6 – 8 chicken thighs
- 1 tin chickpeas, drained and rinsed
- 6 dried apricots, sliced
- 1 red pepper, sliced
- 1 red onion sliced
- 125g cherry tomatoes
- 15ml olive oil
- 1 orange, juice and zest
- 1 x KNORR Naturally Tasty Beef Tagine Recipe Mix
- 300ml water
Method
- Preheat oven to 180C
- Place the chickpeas, dried apricots, red pepper, red onion and cherry tomatoes in a single layer on the base of an oven proof dish
- Arrange the chicken thighs in a single layer on top of all the vegetables
- In a bowl mix together the contents of the sachet of KNORR Naturally Tasty Beef Tagine Recipe Mix and water pour it over the chicken and vegetables
- Drizzle the olive oil, orange juice and orange zest over the chicken pieces and season with salt and black pepper and bake in the oven for 40 minutes
- Serve with whole-wheat couscous, dollops of plain yoghurt and fresh coriander.
