Ras El Hanout Chicken Traybake | Shemin's Recipes

Name: Ras El Hanout Chicken Traybake | Shemin's Recipes
Ingredients: 2 tbsp Shemin’s Ras el Hanout Spice Blend; 1 tbsp ground ginger; 2 tbsp runny honey; 3 tbsp olive oil; 750g boneless, skinless chicken thighs (can use chicken drumsticks if you prefer); 300g cherry tomatoes; 1 whole lemon, cut into eights; 1 medium fennel bulb, sliced; 8 garlic cloves sliced with skin removed; 2 tbsp red wine vinegar; 10 dried apricots cut in half; 50g pistachio nuts; 1 small bunch coriander, chopped; In a large bowl, mix Shemin’s Ras el Hanout, ginger, honey and the olive oil. Once combined, coat the chicken and leave to marinate in the fridge for at least 2 hours.; Preheat the oven to 180ºC / Gas Mark 4.; Remove from the oven, check the seasoning, and scatter the pistachio nuts over the top. Return to the oven for a final 10 minutes.; Check the chicken is cooked, then remove from the oven, cover, and leave to rest for 5 minutes. Before serving scatter with coriander and if you want, you can remove the lemon wedges.; Serve with couscous as per instructions (we cooked ours in stock and added some feta plus coriander to it) and a good dollop of yoghurt.

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Make ras el hanout chicken traybake at home with Shemin's spices. Follow our easy recipe for a rich, flavourful dish perfect for family meals.

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Ingredients

2 tbsp Shemin’s Ras el Hanout Spice Blend
1 tbsp ground ginger
2 tbsp runny honey
3 tbsp olive oil
750g boneless, skinless chicken thighs (can use chicken drumsticks if you prefer)
300g cherry tomatoes
1 whole lemon, cut into eights
1 medium fennel bulb, sliced
8 garlic cloves sliced with skin removed
2 tbsp red wine vinegar
10 dried apricots cut in half
50g pistachio nuts
1 small bunch coriander, chopped
In a large bowl, mix Shemin’s Ras el Hanout, ginger, honey and the olive oil. Once combined, coat the chicken and leave to marinate in the fridge for at least 2 hours.
Preheat the oven to 180ºC / Gas Mark 4.
Remove from the oven, check the seasoning, and scatter the pistachio nuts over the top. Return to the oven for a final 10 minutes.
Check the chicken is cooked, then remove from the oven, cover, and leave to rest for 5 minutes. Before serving scatter with coriander and if you want, you can remove the lemon wedges.
Serve with couscous as per instructions (we cooked ours in stock and added some feta plus coriander to it) and a good dollop of yoghurt.