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Recipe Recipe Recipe Recipe

Moroccan Apricot Chicken Traybake ​

Moroccan Souk Spice

Medium Serves: 3-4 1 Hour


Zest of 1 orange

Juice of 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 160°C (fan-forced)

2. 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 & honey.

3.  Mix with a wooden spoon so that the honey & spices coat the rest of the ingredients.

4. Add the bay leaves, chicken, onion, pumpkin & drained chickpeas (save the liquid for our Whisky Sour recipe!)

5. Mix again so that all the ingredients in the tray have been coated in the honey & spice.

6. Bake in the oven for 20 mins. Then turn the chicken & vegetables, place back in the oven & bake for a further 20 mins.




Season to taste and enjoy with Greek yoghurt.

Recipe Recipe