Moroccan Chicken, Sweet Potato and Olive Traybake
Chicken, Sweet Potato and Olive Traybake
This easy one-tray Moroccan chicken traybake is a fuss-free weeknight winner — tender chicken thighs roasted on a bed of sweet potato, red onion, and olives, all bathed in Amboora's Moroccan Preserved Lemon Tagine Cooking Sauce. Everything goes in one tray and comes out golden, fragrant, and full of complex Moroccan flavour with minimal washing up.
Serves 4
Prep time: 20 mins
Cooking time: 30 mins
Ingredients:
400g sweet potatoes, peeled and cut into chunks
2 red onions, cut into wedges
4 garlic cloves
a few sprigs of rosemary
2 tbsp olive oil
4 chicken thighs
1 jar Amboora Moroccan Preserved Lemon Tagine Cooking Sauce
100g green pitted olives
Method:
- Preheat the oven to 200C / 180C fan. Add the sweet potatoes, onions, garlic and rosemary to a roasting tray and drizzle over olive oil, season generously and toss everything together. Roast for 15 mins.
- Meanwhile, add the chicken thighs to a bowl and add half the jar of preserved lemon sauce and allow to marinate for 15 mins.
- Remove the tray from the oven and give everything a good mix. Add the chicken thighs and olives to the tray and pour over the remaining preserved lemon sauce. Bake for another 15 mins, until the chicken is cooked through and crispy.
- Serve with some crusty bread and lemon wedges.
