Moroccan Chicken Traybake With Olives, Chickpeas over Couscous (GF & DF Available)

DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    boneless chicken thighs
  • 4 oz
    Moroccan spice blend
  • 1 oz
    minced garlic
  • 2 oz
    almonds
  • 12 pc
    lemon
  • 8 oz
    greek yogurt
  • 4 oz
    eggplant
  • 6 oz
    chickpeas
  • 4 oz
    red onion
  • 4 oz
    olives
  • 6 oz
    couscous
  • 1 oz
    fresh mint
  • 1 oz
    parsley

Kitchen Items Needed

Baking sheet lined with parchment/foil 

Small pot with lid 

2 medium bowls

1 small bowl 

Zester/box grater

cook along

INSTRUCTIONS

Prep

Preheat oven to 400ºF;

Zest lemon. Juice & place in small bowl;

Peel & thinly slice red peppers;

Cut eggplant into bite size pieces;

Pat chicken thighs dry with paper towel. With a fork, pierce a few holes all over chicken to absorb the marinating base. Season with salt & pepper on both sides.

1Marinate Chicken

Mix half the Moroccan spice blend with half the lemon juice, half of the yogurt & drizzle of olive oil in a medium bowl, add chicken thighs. With your hands, mix everything together well, ensuring the chicken is coated on all sides. Set aside.

2Prep & Roast Veggies

In another medium bowl, combine the remaining spice blend, drizzle of olive oil, pinch of salt & pepper. Add eggplant & toss well. Add chickpeas, garlic, onion, toss again. Spread on baking sheet, roast for 10 minutes.

3Cook Couscous

In a large pot, combine the couscous and ¾ cup of water; season with salt & pepper. Heat to boiling on high. Once boiling, cover & remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed & the couscous is tender. Fluff the cooked couscous with a fork; season with salt & pepper to taste.

4Bake Chicken

Nestle the marinated chicken in among the veg, discarding any excess marinade. Scatter olives on baking sheet. Return to the oven for 15-20 minutes, until chicken is cooked through. 

5Make Yogurt Sauce & Finishing Touches

Remove leaves from stems & roughly chop mint. Remove leaves from stems & roughly chop parsley. Put into separate piles. In a small bowl, combine remaining lemon juice, ½ lemon zest, remaining yogurt, ½ parsley & ½ mint. Mix well. Season with salt & pepper, set aside. 

Roughly chop almonds. 

6To Serve

Divide couscous, chicken, veggies, chickpeas on a plate. Top with yogurt sauce, almonds & remaining herbs. Enjoy!