Tom Kerridge's chicken traybake recipe
Chicken tagine traybake Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself! Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre. 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks2 red onions, cut into wedges2 garlic cloves, thinly sliced2 preserved lemons, drained, roughly chopped and pips discarded1 tbsp baharat seasoning500ml/18fl oz fresh chicken stocklarge pinch saffron threads, ground with a pestle and mortar4 skinless boneless chicken breasts (180g/6½oz each)2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces100g/3½oz pitted green olives1-cal sunflower oil spraysea salt and freshly ground black pepper 400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks 2 red onions, cut into wedges 2 garlic cloves, thinly sliced 2 preserved lemons, drained, roughly chopped and pips discarded 1 tbsp baharat seasoning 500ml/18fl oz fresh chicken stock large pinch saffron threads, ground with a pestle and mortar 4 skinless boneless chicken breasts (180g/6½oz each) 2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces 100g/3½oz pitted green olives 1-cal sunflower oil spray sea salt and freshly ground black pepper 150g/5½oz couscous200ml/7fl oz fresh chicken stocka small pinch saffron strands, ground with a pestle and mortar 150g/5½oz couscous 200ml/7fl oz fresh chicken stock a small pinch saffron strands, ground with a pestle and mortar Method Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through.Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken. Recipe tips This is a really well-balanced meal to support your fitness, complete with protein, carbohydrates, vitamins and healthy fats from the olives. Sweet potatoes are also rich in beta-carotene, which help muscles to recover after exercise.