Fruity Moroccan chicken traybake

Butternut squash, carrot, orange and apricot make this a fragrant and zesty dish
Our Moroccan chicken recipe is bursting with wonderful fruity flavours
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Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

I love the flavours of North African dishes, and mixing the spices with the fruit reminds me of my holiday to Morocco a few years ago. Combining cumin and ground coriander is a simple way of getting that taste without using the whole spice cupboard!

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Ingredients
  • 300g butternut squash, peeled and cubed
  • 3 medium carrots, peeled and roughly chopped
  • 2 red onions, peeled and cut into small wedges
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ orange, juice and zest
  • 1 teaspoon olive oil
  • 4 chicken breasts, roughly chopped
  • 20g dried apricots, roughly chopped
  • 200g wholewheat giant couscous
  • Freshly ground black pepper
Time
45 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
427
FAT:
2.9g
SALT:
0.3g
SUGAR:
16g
5 A DAY:
2.5
Method
  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. Put the butternut squash, carrots, onion, cumin, coriander, orange juice, zest and oil in a large roasting tin and mix thoroughly. Roast for 25 minutes, until the vegetables begin to soften.
  3. Place the chicken and apricots on top of the vegetables and roast for a further 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
  4. Meanwhile, bring a large pan of water to the boil, add the couscous and cook for 8–10 minutes or until softened.
  5. Divide the couscous among four plates and top with the chicken and vegetables. Season with pepper and serve.
For a vegetarian version, swap the chicken for a 400g can of chickpeas