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Ras el Hanout Chicken Tray Bake

  • Prep Time
    5 MINS
  • Cook Time
    35 MINS
  • KCals 384
  • Carbs 24G
4 Servings


  • 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


  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.