A recipe has no soul. You, as the cook, must bring soul to the recipe … Check This Amazing Recipe: Chicken tagine traybake
How to Make Chicken tagine traybake
less than 30 mins
1 to 2 hours
- 400g/14oz sweet potatoes
- 2 red onions
- 2 garlic
- 2 preserved lemons
- 1 tbsp baharat seasoning
- 500ml/18fl oz fresh chicken stock
- large pinch saffron
- 4 skinless boneless chicken breasts
- 2 courgettes
- 100g/3½oz pitted green olives
- 1-cal sunflower oil
- sea salt and freshly ground black pepper
For the couscous
- 150g/5½oz couscous
- 200ml/7fl oz fresh chicken stock
- a small pinch saffron
Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.
Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through.
Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.
Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken.