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Moroccan Apricot Chicken Traybake ​

Moroccan Souk Spice

Medium Serves: 3-4 1 Hour


2 oranges

5 sprigs parsely (chopped)

3/4 cup whole dried apricots ​

3 tsp Gewürzhaus Moroccan souk spice ​

1/4 tsp Gewürzhaus Ginger Powder

1 tsp dried thyme ​

10 strands saffron ​

1 garlic bulb, cut in half horizontally

1 tbsp salted capers

1/4 cup red wine vinegar ​

1/4 cup extra virgin olive oil ​

1/4 cup honey ​

2 bay leaves ​

500g chicken thigh fillets, cut into chunks

1 medium onion, peeled & quartered

4 cups diced butternut pumpkin, peeled ​

1 tin chickpeas

Greek yogurt, to serve

How to Cook

1. Preheat oven to 180°C (fan forced)

2. Soak the saffron in 2 tbsp of hot water for 30 mins.

3. Thinly peel the zest of 1 orange into ribbons and juice both oranges.

4. Drain the chickpeas (keep liquid for our Maple and Nutmeg Whiskey Sour recipe)

5. In a large, deep baking tray, combine all ingredients, including the saffron and water, mix together thoroughly.

6. Bake for 20 mins, then turn and bake a further 20 mins.


Season to taste and enjoy with Greek yoghurt.