Moroccan Chicken Traybake

Moroccan chicken recipe Moroccan chicken recipe

This is a great batch cooking recipe with a lovely Moroccan flavour. A simple family hit! 

8 people 60 minutes 10 minutes


  • 1 - Black Pepper
  • 3 - Cardamom Pods crushed
  • 700 ml Chicken Stock boiling
  • 400 g Couscous
  • 5 cloves Garlic crushed
  • 0.5 tbsp Ground Cinnamon
  • 0.5 tsp Ground Cloves
  • 1 tbsp Ground Coriander
  • 1 tsp Ground Ginger
  • 3 tbsp Harissa Paste
  • 1 - Lemon juice and zest
  • 4 tbsp Natural Yogurt
  • 4 - Onion quartered
  • 1 - Salt
  • 1 tsp SuperValu Chilli Flakes
  • 3 tbsp SuperValu Fresh Coriander chopped
  • 8 - SuperValu Fresh Irish Chicken Legs
  • 3 tbsp SuperValu Fresh Mint chopped
  • 2 tins SuperValu Tinned Tomatoes (400g tins)
  • 2 tsp Supervalu Ground Cumin
  • 2 tbsp Turmeric


  1. Preheat the oven to 200˚C. In a bowl, combine all the spices, harissa paste, salt and pepper. Add the chicken and coat the chicken legs all over.
  2. On the tray, scatter the onions and garlic and add the chicken pieces.
  3. Pour over the chicken stock and tinned tomatoes. Stir with a spoon to ensure the tomatoes and stock are combined.
  4. Loosely cover the chicken traybake with baking paper and foil and transfer to the oven. Roast for 30 - 35 minutes. Remove the baking parchment and foil and continue to cook in the oven for a further 15 minutes until the chicken legs are golden brown and cooked through.
  5. Meanwhile, in a small bowl, stir the yogurt with the fresh herbs, lemon juice and zest and seasoning.
  6. When the chicken legs are cooked through, remove from the oven. Sprinkle the couscous around the chicken legs and add in the tomato mixture, surrounding the legs.
  7. Cover with foil and leave the couscous to plump for 10 minutes or return to the oven for 4 – 5 minutes until the couscous has absorbed the flavoured cooking juices.
  8. Bring the traybake to the table and serve immediately with a dollop of yogurt dressing. Leftovers can be frozen for up to two months.
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