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Ras el Hanout Chicken
This tasty ras el hanout chicken tray bake has become our favourite midweek meal! It's healthy, spicy and so easy to make at the end of a long day.
Course
Main Course
Cuisine
moroccan, North African
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Servings
4
Calories
746
kcal
Author
Corina Blum
Ingredients
For the Chicken Marinade
2
cloves
garlic
2
tablespoon
white wine vinegar
2
tablespoon
olive oil
1
teaspoon
ras el hanout
1
kg
chicken thighs
Ingredients for the Tray Bake
300
g
potatoes
halved and parboiled
1
red pepper
deseeded and cut into thick slices
1
cauliflower
Cut into 8ths
1
onion
peeled and cut into quarters
1
teaspoon
ras el hanout
1
tablespoon
olive oil
Metric
-
US Customary
Instructions
Prepare the marinade for and coat the chicken thighs in it. Leave for an hour or up to 24 hours.
Preheat the oven to 200°c
Put all the vegetables into a roasting tin and toss with the oil and ras el hanout. Put in the oven for 10 minutes.
Take the roasting tin out of the oven and place the chicken on top of the vegetables. Put back in the oven for 30-40 minutes.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
746
kcal
|
Carbohydrates:
23
g
|
Protein:
46
g
|
Fat:
53
g
|
Saturated Fat:
13
g
|
Cholesterol:
245
mg
|
Sodium:
247
mg
|
Potassium:
1355
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
1126
IU
|
Vitamin C:
118
mg
|
Calcium:
98
mg
|
Iron:
5
mg