Moroccan Chicken Traybake With Olives, Chickpeas over Couscous

COOK TIME - 30-40min
2 SERVINGS

Transport yourself to another world without leaving your kitchen. Our house Moroccan spice blend takes centre stage accompanied by chickpeas, olives & local eggplant cooked to perfection, topped with cool herb yogurt over fluffy couscous. This easy, one tray dinner will have your guests saying wow. 

Nutrition PER SERVING
Calories 676 kcal
Fat 29.0 g
Protein 48.0 g
Carbohydrate 29.0 g
Sodium 768 mg
Moroccan chicken traybake with olives, chickpeas & cous cous

fresh ingredients

IN THE KIT

  • 12 oz
    boneless chicken thighs
  • 4 oz
    Moroccan spice blend
  • 1 oz
    minced garlic
  • 2 oz
    almonds
  • 1⁄2 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!