IMG_5151.JPG

Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

more about me...

 

search

recipes, ingredients or category

instagram

subscribe

instagram

Morrocan Chicken Tray

Sometimes, a dinner that's all baked on one tray is the best kind of meal. Not only is it easy, but it saves on washing up. Win win!

Servings 3

10 Minutes Preparation Time

1 Hour Cooking Time


INGREDIENTS

3 Chicken Breasts

1tbs Harissa

4 Carrots (chopped)

1 Red Onion

1 Yellow Pepper (chopped)

1tbs Garlic (chopped) or 3 Cloves

1 Lemon (quartered)

50g Olives

8 Dried Apricots

1tbs Ras al Hanout Seasoning

1tsp Coriander (chopped)

Spinach


SERVE WITH

Yogurt

Couscous

Salt and Pepper


METHOD

- Preheat the oven to 180c/350f

- In a bowl, add the chicken breasts and the harissa paste and coat the chicken. Leave to marinate.

- Peel and chop the carrots into 3cm chunks

- Cut the onion into 8 pieces (half, half then half again)

- Slice the lemon into 4 wedges

- Place the carrots onto a roasting tray with olive oil and roast for 20 minutes

- Then add the red onion, red pepper, apricots and garlic and cook for 10 minutes

- Place the chicken breast on top of the vegetables and sprinkle the Ras al Hanout over the top with the olives and lemon wedges. Cook for 30 Minutes or until the chicken breasts are cooked through

- 5 minutes before the end, add some spinach to the tray to wilt in the oven (I do this to add some more greens)

- Serve along side couscous and fresh yogurt.

- ENJOY


  • LinkedIn
  • Pinterest
  • Instagram

2020 - ELFoodie Life - All Rights Reserved.