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
- ½ tsp cumin
- ¼ tsp: turmeric, salt, pepper
Marinade for chicken
- 1 tsp of: cumin, coriander, paprika
- ½ tsp of: pepper, cardamom, cinnamon, salt
- 1 tbsp oil
- ½ 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.
Video
Notes
This recipe is inspired by of my absolute favourite cookbook and chef @recipetin