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.
EASIEST-EVER MOROCCAN CHICKEN BAKE
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
- 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.
WLS PORTION: ½
CALORIES PER PORTION: 375
PROTEIN: 52.9 g
CARBOHYDRATE: 19.3 g (sugars 8.5 g)
FAT: 9.2 g
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