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Moroccan chicken bake

by Stephanie Brooks

Serves: 4


  • 1 tbsp olive oil
  • 4 skin-on chicken breasts
  • 1 tbsp ras el hanout spice mix
  • 1 red onion, sliced
  • 200g couscous
  • 6 dried apricots, chopped
  • 400ml hot chicken stock
  • seeds of ½ pomegranate
  • 3 tbsp chopped flat-leaf parsley
  • ½ x 230g tub tzatziki


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a large ovenproof pan or casserole (with a lid).
  2. Add the chicken breasts, skin-side down, and cook over a medium heat for 5-6 minutes until golden. Turn over and cook for 1 minute more.
  3. Transfer the chicken breasts to a plate and sprinkle with half of the ras el hanout spice mix.
  4. Add the onion to the pan and soften for 6-8 minutes, stirring. Stir in the remaining ras el hanout spice mix and cook for 1 minute.
  5. Add the couscous and dried apricots to the pan in an even layer, pour over the stock, put the chicken breasts on top and season with salt and pepper.
  6. Cover with a lid and bake in the oven for 10 minutes or until the chicken is cooked.
  7. Scatter the pomegranate seeds and parsley over the top and serve with the tzatziki.

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