Name: Ras-el-hanout chicken traybake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 400 g sweet potatoes, peeled and cut into 2cm/1in cubes; 400 carrot, cut into 2cm/1in cubes; 1 tbsp olive oil; 1 courgette, thickly sliced; 1 red onion, cut into 8 wedges; 1/2 red chilli, Deseeded and chopped; 3 garlic cloves; 680 g chicken breast; 1 lemon, quartered; 2 tsp ras-el-hanout spice mix; 1 sprigs thyme; 1 small bunch coriander, finely chopped; 1 tsp black pepper, only a pinch; 40 g natural yoghurt, to serve

1

Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes, courgette, chilli and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.

2

Add the red onion and garlic and toss well. Roast for another 20 minutes.

3

Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.

4

To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.

Method