If you’re looking for a meal that’s both simple and impressive, this Moroccan Chicken, Chickpeas & Fennel is exactly what you need. It’s one of those recipes that feels like a treat but doesn’t require hours or fancy ingredients to pull off. The beauty is in the ease — everything cooks together on one tray, so less washing up and more time to relax or get on with your day.
This dish is packed with protein from the juicy chicken thighs and fibre-rich chickpeas, making it a balanced, satisfying meal that keeps you feeling full and nourished. The gentle spices — cumin, coriander, cinnamon, and cardamom — bring warmth and depth, while the fresh fennel adds a light, slightly sweet crunch. Cherry tomatoes join in towards the end, adding juiciness and a burst of colour.
Inspired by one of my favourite cookbooks and chefs Recipetin, this recipe combines comfort with a bit of a fragrant twist, perfect for those who want delicious flavours without complicated steps. I love it for meal prep or a cosy dinner — the kind of meal that tastes like you’ve spent hours cooking but actually comes together quickly.
Pair With
Serve this Moroccan tray bake with fluffy couscous or quinoa for a complete meal. A side of steamed greens or a fresh cucumber and mint salad adds a cooling contrast. Warm flatbread 3-Ingredient Quick & Easy Flatbread or pitta bread is also perfect for soaking up all those delicious juices.
Tips
- Marinate longer: For deeper flavour, marinate the chicken overnight or at least 4 hours.
- Even cooking: Slice fennel thinly so it cooks evenly and softens nicely in the oven.
- Use skin-on thighs: If you want extra crispy chicken skin, leave the skin on and roast skin-side up.
- Spice mix: Toast your spices lightly before mixing them for a more intense aroma.
- Rest before serving: Let the chicken rest for 5 minutes after baking to keep it juicy.
- Batch cook: Double the recipe and freeze leftovers for an easy ready meal later.
Swaps
Chicken thighs: Use chicken breasts if you prefer leaner meat, but thighs stay juicier.
Chickpeas: Cannellini beans or butter beans work well for a creamier texture.
Fennel: Substitute with sliced celery or leeks for a different mild crunch.
Cherry tomatoes: Use sun-dried tomatoes for a richer, more intense flavour.
Spices: If you don’t have cardamom or cinnamon, try using allspice or garam masala for a similar warm flavour.
Lemon juice: Lime juice adds a slightly different citrus note but works just as well.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently to keep the chicken juicy.
Freezer: Freeze cooked chicken and chickpeas separately for up to 2 months. Thaw overnight in the fridge before reheating. Fennel and tomatoes are best added fresh when reheating, as they can become mushy.
More One-Pan Meals
Moroccan Chicken, Chickpeas & Fennel Traybake
Ingredients
- 320 g chicken thighs skinless
- 1 can chickpeas
- 3 small fennels sliced
- 250 g cherry tomatos
Marinade for chickpeas
- 1 tbsp oil
- 1/2 tsp cumin
- 1/4 tsp: turmeric salt, pepper
Marinade for chicken
- 1 tsp of: cumin coriander, paprika
- 1/2 tsp of: pepper cardamom, cinnamon, salt
- 1 tbsp oil
- 1/2 lemon juice
- 1 tsp garlic grated
Instructions
- In a container add the chicken breast and the marinade ingredients. Mix with your bass and rub the chicken so the marinade completely and evenly coat the chicken.
- Close the container and leave it to rest on the fridge overnight or at least 4 hours.
- In a bowl add the chickpeas and the chickpeas marinade, mix.
- In a large baking tray add the chicken, chickpeas and fennel.
- Bake for 30 minutes.
- After 10 minutes of baking add the cherry tomatoes and make for the remaining 20 minutes.
- Sprinkle coriander and serve.