Moroccan Lemon Chicken, Carrots & Couscous Traybake - Ainsley Harriott

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