Easiest-Ever Moroccan Chicken Bake

I adore and embrace throw-together meals (especially mid-week) that need little more than a chop, mix and bake scenario. This one has become something of a family favourite and has overtures of a Moroccan influence with smoked paprika and ras-el-hanout to spice up the chicken a little. Of course if you don’t want to use a ras-el-hanout spice mixture then substitute with 1 tsp ground cinnamon – it will still give a gentle spicy flavour.

I like to serve mine with some couscous and flavoured herby yogurt for the rest of the family but quite happy to have a bowl just as is for myself. I am also fairly confident that this will freeze well (no reason not to) so extra uneaten portions can be frozen for convenience.

Before Cooking

EASIEST-EVER MOROCCAN CHICKEN BAKE

Ingredients

METRIC/US

650 g/1¼ lb skinless and boneless chicken breasts

100 g/4 oz baby spinach leaves

1 x 400 g/14 oz can chick peas, drained and rinsed

2 onions (white or red), finely chopped

6 baby tomatoes, halved

500 g/1 lb carton passata (or crushed tomatoes)

1 tsp smoked paprika

2 tsp ras-el-hanout spice mixture (or 1 tsp ground cinnamon)

1 tbsp olive oil

1 clove garlic, crushed

juice of 1 lemon

salt and freshly ground black pepper

Method

Preheat the oven to 200 C/400 F/gas 6.
Chop the chicken into bite-sized pieces and place in a large bowl with the spinach, chick peas, onions and baby tomatoes.
Mix the passata with the paprika, ras-el-hanout or cinnamon, oil, garlic, lemon juice and salt and pepper to taste. Pour over the chicken mixture and toss very well to coat.
Spoon into a large baking dish and cook in the oven for about 35-40 minutes, stirring once halfway through cooking if possible.
Serve hot as is or with some cooked couscous and a little herby yogurt for drizzling over.