0 0
Moroccan chicken bake

Share it on your social network:

Or you can just copy and share this url


5-6 Chicken thighs
1 Red pepper, cut into 8ths
1 Yellow pepper, cut into 8ths
1 Lemon, cut into 8ths
50g of each Black and green olives
1 tin Chickpeas
1 Red chilli, finely chopped Optional
1 large Onion, cut into 8ths
15g Fresh coriander, chopped leaves and stalks
1 tsp Coriander seeds
1tsp Cumin seeds

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Moroccan chicken bake

    • Serves 4
    • Easy


    This is a really tasty easy chicken bake which you can prepare and bung the oven for 50 minutes. All you need to do is prepare some rice or cous cous to go alongside it. If you serve it with rice then this dish can easily be gluten free.

    For the cous cous or rice I usually prepare these according to cooking instructions and then stir in some pomegranate seeds, flaked almonds and some finely chopped coriander or parsley.

    (Visited 188 times, 1 visits today)
    Bookmark Me



    In the bottom of the oven tray, place the sliced lemon, onion and peppers. Add the chickpeas, chilli and olives Add a tablespoon of oil and mix the vegetables with the chopped coriander. Place the chicken thighs on top of the vegetables. Scatter the whole spices over the top and place the tray into a preheated oven at 190degC for 50 minutes. Stir the vegetables half way through the cooking time.


    Serve with cous cous or rice.

    Alison Lyles

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Slow cooker baked bean stew
    Butternut and sage risotto

    Add Your Comment