Moroccan Style Chicken, red pepper & almond traybake

 

Chicken, red pepper & almond traybake

Prep Time: 15 mins 

Cooking time: 40 mins

 

Serves 4

A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

Nutrition: per serving

• Fat 20g
• Carbs34g
• Protein 34g

Ingredients

• 500g boneless, skinless chicken thigh or breast if preferred
• 3 medium red onion, cut into thick wedges
• 500g small red potato, cut into thin slices
• 2 red pepper, deseeded and cut into thick slices
• 1 garlic clove, finely chopped
• 1 tsp each ground cumin, smoked paprika and fennel seeds
• 3 x tsp Olive Oil
•  zest and juice 1 lemon
•  50g whole blanched almonds roughly chopped
  
  
  
  

  s3 tbsp olive oi 

  
  
• 170g tub 0% Greek yogurt, to serve
• small handful parsley, or coriander, chopped, to serve
  
  
  
  

  

Method

1. Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.
   
2. Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.