This Moroccan-inspired chicken, chickpeas, and fennel dish is a one-tray wonder that’s as easy to make as it is flavourful. Packed with high protein and fibre, it’s the perfect light yet satisfying meal. The combination of fragrant spices creates juicy, tender chicken and a savoury chickpea base that’s simply irresistible.
The chicken marinates in a blend of cumin, coriander, paprika, and warm spices, while the chickpeas soak up a zesty cumin and turmeric marinade. Paired with fennel and cherry tomatoes, it’s a bright, wholesome meal you can prepare with minimal effort.
Pop it all in the oven, bake, and sprinkle with fresh coriander for a special yet simple roast that’s full of flavour and goodness. A meal that’s both comforting and nourishing—what’s not to love?
Moroccan Chicken, Chickpeas & Fennel Traybake
Ingredients
- 320 g chicken thighs skinless
- 1 can chickpeas
- 3 small fennels sliced
- 250 g cherry tomato
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.