Moroccan Chicken Rice Traybake

Name: Moroccan Chicken Rice Traybake
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 tsp ras el hanout; 2 tsp ground cumin; 0.5 tsp turmeric; 4 cloves garlic crushed; 2 tbsp olive oil; The juice of a lemon; 1 kg chicken thighs, skin and bone on; 250 g basmati rice; 500 ml chicken stock; 1 bulb fennel, roughly chopped; 150 g cherry tomatoes; 1 preserved lemon, seeds removed and thinly sliced; 80 g pitted black olives; 1 handful coriander leaves; 1 pinch Salt

55m

Serves 4

johngregorysmith.com

Moroccan Chicken Rice Traybake

johngregorysmith.com

55m

Serves 4

Directions

1Preheat the oven to 180 fan.
2Put the rase el hanout, cumin, turmeric, garlic, olive oil, the juice of a lemon and a good pinch of salt into a mixing bowl and mix together.
3Add the chicken and toss together so it gets completely coated in all those wicked flavours.
4Put the rice into a roasting dish (I use a 10 hours15 inch) and pour over the stock.
5Put the chicken, skin side up into the dish.
6Swirl 50ml of water into the mixing bowl to get out all the flavours and pour that into the dish as well.
7Arrange the fennel, tomatoes, olives and preserved lemon around the chicken.
8Cover with foil and bake for 30 minutes.
9Remove the foil and return to the oven for 25-30 minutes or until the chicken is golden and cooked through.
10Season everything with a pinch of salt.
11Scatter the olives and coriander and serve immediately.

Ingredients

3 tsp ras el hanout
2 tsp ground cumin
0.5 tsp turmeric
4 cloves garlic crushed
2 tbsp olive oil
The juice of a lemon
1 kg chicken thighs, skin and bone on
250 g basmati rice
500 ml chicken stock
1 bulb fennel, roughly chopped
150 g cherry tomatoes
1 preserved lemon, seeds removed and thinly sliced
80 g pitted black olives
1 handful coriander leaves
1 pinch Salt

Equipment

mixing bowlroasting dish (10x15 inch)foil

Moroccan Chicken Rice Traybake

55m

Serves 4

johngregorysmith.com

Moroccan Chicken Rice Traybake

johngregorysmith.com

55m

Serves 4

Directions

1Preheat the oven to 180 fan.
2Put the rase el hanout, cumin, turmeric, garlic, olive oil, the juice of a lemon and a good pinch of salt into a mixing bowl and mix together.
3Add the chicken and toss together so it gets completely coated in all those wicked flavours.
4Put the rice into a roasting dish (I use a 10 hours15 inch) and pour over the stock.
5Put the chicken, skin side up into the dish.
6Swirl 50ml of water into the mixing bowl to get out all the flavours and pour that into the dish as well.
7Arrange the fennel, tomatoes, olives and preserved lemon around the chicken.
8Cover with foil and bake for 30 minutes.
9Remove the foil and return to the oven for 25-30 minutes or until the chicken is golden and cooked through.
10Season everything with a pinch of salt.
11Scatter the olives and coriander and serve immediately.