Moroccan chicken tagine tray bake

serves / 4 prep / 10 minutes cook / 1 hour 20 minutes

Ingredients

2 tbsp moroccan seasoning 8 (about 1.6kg) chicken thigh cutlets, skin on

1 onion, cut into thin wedges 550g butternut pumpkin, skin on, deseeded, sliced 2 carrots, peeled, chopped 400g can chickpeas or cannellini beans, rinsed, drained

150g medjool dates, pitted 250ml (1 cup) chicken-style liquid stock

100g baby spinach

40g (1⁄4 cup) shelled pistachios, chopped Coriander sprigs, to serve Plain yoghurt, to serve (optional)

1. Preheat oven to 200C/ 180C fan-forced. Place the seasoning in a snap-lock bag. Add chicken and toss to coat. Heat a nonstick frying pan over mediumhigh heat. Cook chicken, in batches, for 2-3 minutes each side, until browned. Transfer to a large baking dish.

2. Drain half the fat from the pan. Add the onion and cook, stirring, for 3-5 minutes or until light golden and softened. Remove from the heat. Add the pumpkin, carrot, chickpeas or beans, dates and onion to the baking dish. Pour over stock and season with pepper. Cover with foil and bake for 30 minutes.

3. Remove foil, spray with oil and bake, uncovered, for a further 40-50 minutes or until chicken is cooked through and vegetables are tender. Stir through spinach and sprinkle with pistachios. Serve with coriander sprigs and yoghurt.

TIP: Swap the pumpkin for sweet potato – no need to peel, just wash and scrub the skin before slicing. Swap the dates for dried pitted prunes or dried apricots, if you like.