Moroccan Chicken Traybake

Ingredients

1. 200g baby carrots
2. 2 red onions, peeled and each cut into 8 wedges
3. 2 tbsp olive oil
4. 2 tbsp ras-el-hanout
5. 200ml chicken stock
6. 150g couscous
7. 4 chicken breasts, skin on
8. 2 courgettes
9. 1 x 400g tin of chickpeas, drained and rinsed
10. 50ml water
11. 4 tbsp chopped coriander
12. Lemon juice, to taste
13. 15g nibbed pistachios, roughly chopped
14. Sea salt and freshly ground black pepper

Steps

1. Preheat the oven to 220°C/200°C fas/Gas 7.
2. Wash the baby carrots, cutting any larger ones in half lengthways. Place in a large roasting tray with the onions. Drizzle with 1 tablespoon of the olive oil and sprinkle over 1 tablespoon of ras-el-hanout until evenly coated Place in the oven for 10 minutes.
3. Pour the chicken stock into a small pan, place over a medium-high heat and bring to the boil. Put the couscous into a bowl with a little salt and pepper. Pour the hot stock over it, cover with cling film and set aside to absorb the liquid.
4. Score the chicken skin with a sharp knife, then season with salt and pepper and sprinkle over 1/2 tablespoon ras-el-hanout.
5. Cut each courgette into quarters lengthways and then into 5cm lengths, then sprinkle with the remaining 1/2 tablespoon ras-el-hanout. Remove the tray from the oven and add the courgettes and chickpeas. Place the chicken breasts on top and drizzle with the remaining tablespoon of olive oil. Add the water to the bottom of the pan and return to the oven on a high shelf for 15 minutes.
6. Meanwhile, uncover the couscous and fluff it up with a fork. Stir in the coriander, then add lemon juice and salt and pepper to taste.
7. Remove the roasting tray from the oven and sprinkle with pistachios. Bring to the table and serve straight from the tray.

Source

Gordon Ramsay, Quick and Delicious