Moroccan Apricot Chicken Traybake

Name: Moroccan Apricot Chicken Traybake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3-4
Cuisine: Middle Eastern
Ingredients: Zest of 1 orange; Juice of 2 oranges; 5 sprigs parsley, chopped; ¾ cup whole dried Turkish apricots (unsulfured); 3 tsp Gewürzhaus Moroccan Souk Spice; ¼ tsp Gewürzhaus Ginger Powder; 1 tsp Gewürzhaus Thyme, dried; 10 strands Gewürzhaus A-Grade Saffron; 1 garlic bulb, cut in half horizontally; 1 tbsp salted capers; ¼ cup red wine vinegar; ¼ cup extra virgin olive oil; ¼ cup honey; 2 bay leaves; 500g chicken thigh fillets, cut into chunks; 1 medium onion, peeled and cut into 6 wedges; 600g / 4 cups butternut pumpkin, peeled and cut into 2cm cubes; 1 x 400g can chickpeas; Greek yogurt, to serve

Medium

1hr

3-4

Moroccan Apricot Chicken Traybake

Rated 3.7 stars by 75 users

Cuisine

Middle Eastern

Servings

3-4

Prep Time

20 minutes

Cook Time

40 minutes

Image of Moroccan Apricot Chicken Traybake

Ingredients

Zest of 1 orange
Juice of 2 oranges
5 sprigs parsley, chopped
¾ cup whole dried Turkish apricots (unsulfured)
3 tsp Gewürzhaus Moroccan Souk Spice
¼ tsp Gewürzhaus Ginger Powder
1 tsp Gewürzhaus Thyme, dried
10 strands Gewürzhaus A-Grade Saffron
1 garlic bulb, cut in half horizontally
1 tbsp salted capers
¼ cup red wine vinegar
¼ cup extra virgin olive oil
¼ cup honey
2 bay leaves
500g chicken thigh fillets, cut into chunks
1 medium onion, peeled and cut into 6 wedges
600g / 4 cups butternut pumpkin, peeled and cut into 2cm cubes
1 x 400g can chickpeas
Greek yogurt, to serve

Directions

Preheat oven to 160°C (fan-forced).
In a large, deep baking tray, combine orange zest, orange juice, parsley, apricots, Moroccan Souk Spice, ginger powder, thyme, saffron, garlic, capers, vinegar, olive oil and honey.
Mix with a wooden spoon so that the honey and spices coat the rest of the ingredients.
Add the bay leaves, chicken, onion, pumpkin and drained chickpeas.
Mix again so that all the ingredients in the tray have been coated in the honey and spice.
Bake in the oven for 20 minutes. Then turn the chicken and vegetables, place back in the oven and bake for a further 20 minutes.

To serve

Season to taste and enjoy with Greek yoghurt.

Comments

Very easy recipe to follow. Great flavours and the Moroccan Souk spice made it all the better for us.

Fabulous dish!

Forgot to add, I used sweet potato instead of pumpkin and worked really well.

One of my absolute favourite Middle Eastern dishes. The freshly squeezed orange juice and zest gives it a real tang . Makes a change fro preserved lemons (which I also love). a

Yum