Ras el Hanout Chicken Tray Bake

  • 5MINS
  • 35MINS
  • 384KCAL

Heaps of Moroccan inspired flavours and dried apricots all in one dish for a quick, easy and slimming friendly dinner.

NutritionPer Serving

  • Calories384
  • Carbs24g
  • Protein55g
  • Fat4.7g
  • Saturates0.9g
  • Sugars13g

Ras el Hanout Chicken Tray Bake- Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

It’s no secret that we love the ease and simplicity of a tray bake. After a long day, there’s nothing better than being able to pop all your ingredients on one tray and have less washing up to worry about afterwards, and we think you’ll love this one!

Ras el Hanout is an aromatic spice blend that’s common in North African cuisine, and it contains some lovely earthy spices: it’s so flavourful that it translates in Arabic to “head of the shop” because it represents the best spices that the seller has to offer!

Transport yourself to the souks of Morocco without ever leaving your kitchen with our delicious Ras el Hanout Chicken Tray Bake. We’ve used chickpeas and courgette, but you could experiment with your favourite veggies if you prefer.

What diets is this Ras el Hanout Chicken Tray Bake suitable for?

This Ras el Hanout Chicken Tray Bake is suitable for gluten free and dairy free diets but make sure you check the spice mix you use, just in case.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Ras el Hanout Chicken Tray Bake recipe?

  • You need to count 6 Points per portion of this Ras el Hanout Chicken Tray Bake recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Ras el Hanout Chicken Tray Bake recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Ras el Hanout Chicken Tray Bake recipe if you’re on WW Purple.

Do you need any special ingredients to make this Ras el Hanout Chicken Tray Bake?

Ras el Hanout is found in the spice aisle at most supermarkets.

How many calories are in this Ras el Hanout Chicken Tray Bake?

There are 384 calories per portion in this Ras el Hanout Chicken Tray Bake recipe, which means it falls into our Everyday Light category.

This Ras el Hanout Chicken Tray Bake recipe is perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

 

Step 1

Preheat the oven to 170ºC.

Step 2

Place the chickpeas, apricots, courgette, red onion, tinned chopped tomatoes, garlic and 1 tbsp of the Ras el Hanout into the baking dish and mix well. Season to taste with salt and pepper.

Step 2 pinchofnom.com

Step 3

Add the chicken breasts on top of the chickpea mix, and sprinkle over the rest of the Ras el Hanout seasoning.

Step 3 pinchofnom.com

Step 4

Bake for 30-35 minutes until the vegetables are soft, and the chicken is cooked through until the juices run clear.

Step 5

Serve with a portion of rice, or your choice of accompaniment. It’s great with a squeeze of lemon over!

Ras el Hanout Chicken Tray Bake- Pinch of Nom Slimming Recipes

What could I serve with this Ras el Hanout Chicken Tray Bake?

Ras el Hanout Chicken Tray Bake works well when served with white rice, or if you’d like some inspiration, try one of the following sides:

Savoury Rice pinchofnom.com
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  • 35MINS
  • 379KCal
Jewelled Giant Couscous pinchofnom.com
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  • 131KCal
Rustic Potato Wedges pinchofnom.com
Easy Peasy
  • 45MINS
  • 239KCal

How do you know when this Ras el Hanout Chicken Tray Bake is cooked?

You should cook until the vegetables are soft and the chicken is cooked through with no pink meat. This should take around 35 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Ras el Hanout Chicken Tray Bake in the fridge? 

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftover Ras el Hanout Chicken Tray Bake in the fridge for approximately 3 days or so.

Can I freeze this Ras el Hanout Chicken Tray Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Ras el Hanout Chicken Tray Bake?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Alternatively, reheat in a moderately hot oven until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 1-2 minutes until piping hot.

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Ras el Hanout Chicken Tray Bake

Heaps of Moroccan inspired flavours and dried apricots all in one dish for a quick, easy and slimming friendly dinner.
  • Prep Time
    5 MINS
  • Cook Time
    35 MINS
  • KCals 384
  • Carbs 24G
WW Points
  • 6 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 4 chicken breasts approx 200g each
  • 1 400g tin chickpeas drained and rinsed
  • 1 large courgette cut into 2cm chunks
  • 1 400g tin chopped tomatoes
  • 1 small red onion sliced
  • 8 dried apricots cut into small pieces
  • 1 clove garlic crushed
  • 2 tbsp Ras el Hanout spice mix
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 170ºC.
  2. Place the chickpeas, apricots, courgette, red onion, tinned chopped tomatoes, garlic and 1 tbsp of the Ras el Hanout into the baking dish and mix well. Season to taste with salt and pepper.
  3. Add the chicken breasts on top of the chickpea mix and sprinkle over the rest of the Ras el Hanout seasoning.
  4. Bake for 30-35 minutes until the vegetables are soft, and the chicken is cooked through until the juices run clear.
  5. Serve with a portion of rice, or your choice of accompaniment.

Recipe notes

Tip: you could also add a pinch of chilli to make this a little more spicy!

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4 comments

See what others have to say

Eleanor HargreavesTuesday 30th June 2020

How many portions is this for? In the recipe index it says 0?
Thanks Ellie xx

Reply

    HollyTuesday 30th June 2020

    Hi Ellie, sorry about that this has now been amended the recipe serves 4 but you can alter the servings up and down using the arrows in the recipe card. Hope that helps!

    Reply

VictoriaMonday 29th June 2020

I have every dried fruit except apricots in my cupboard, could I use something else? Thanks

Reply

    HollyMonday 29th June 2020

    Hi Victoria, the dried apricots are for the Moroccan inspired flavours. We haven’t tried it but you could try sultanas or dates as a substitute. Hope that helps!

    Reply

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