Moroccan Lemon Chicken, Carrots & Couscous Traybake

Name: Moroccan Lemon Chicken, Carrots & Couscous Traybake
Ingredients: 2-3 large carrots, peeled & cut into big chunks (or baby heritage or rainbow carrots, scrubbed); 4 garlic cloves, bashed; 1 preserved lemon, rind only, finely chopped; 1 large red onion, peeled & cut into wedges; olive oil, for drizzling; 1 heaped tbsp ras el hanout; ½ tsp coriander seeds, crushed; 6 skin on, bone-in chicken thighs or drumsticks; 125ml chicken stock; 6-8 dates (preferably Medjool), pitted and halved; sea salt; freshly ground black pepper; 1 x packet of Ainsley Harriott Moroccan Medley Couscous; 2 tbsp chopped fresh coriander or parsley

www.ainsley-harriott.com

Moroccan Lemon Chicken, Carrots & Couscous Traybake Inspired by Ainsley’s Moroccan Chicken traybake in Ainsley’s Mediterranean Cookbook this easy and

View full recipe on www.ainsley-harriott.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

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Ingredients

2-3 large carrots, peeled & cut into big chunks (or baby heritage or rainbow carrots, scrubbed)
4 garlic cloves, bashed
1 preserved lemon, rind only, finely chopped
1 large red onion, peeled & cut into wedges
olive oil, for drizzling
1 heaped tbsp ras el hanout
½ tsp coriander seeds, crushed
6 skin on, bone-in chicken thighs or drumsticks
125ml chicken stock
6-8 dates (preferably Medjool), pitted and halved
sea salt
freshly ground black pepper
1 x packet of Ainsley Harriott Moroccan Medley Couscous
2 tbsp chopped fresh coriander or parsley