Moroccan Chicken & Potato Bake

Rated 5.0 stars by 1 users

Author:

Jessica Gray

A saucy chicken and potato bake with a twist, long lunch dressing giving a touch of tang paired perfectly with Moroccan Paste.

Ingredients

4 boneless chicken thighs
4 rashers streaky bacon
1 onion
2 heaped tbsp Mo’rocckin Paste
1/4 cup Long Lunch Dressing
1 tbsp honey or maple syrup
2 cups chicken stock
1 orange
400g baby potatoes
250g frozen baby beans
1.5 tbsp cornflour
50g feta
1 cup couscous
1/4 cup fresh chopped parsley
Man Grind Salt Flakes
Oil

Directions

Preheat oven to 180C Fan Bake.
Slice onion and add to a large shallow cast iron casserole with a drizzle of oil, begin to sauté the onion over a medium high heat to softer.
Add the Moroccan paste and stir to coat.
Next add the chicken stock, honey, Long Lunch Dressing and the juice of the orange. Stir and simmer for a couple of minutes.
Slice the potatoes into 1cm slice and add to the pan, stir and pop in the oven for 30 minutes or until the potatoes are cooked.
Cook couscous as per packet instructions and season with man grind and mix through the chopped parsley.
Remove from the oven and add the cornflour mixed with a little water and also the frozen beans. Stir and pop back in the oven for a final 5 minutes.
Garnish with feta and serve over couscous.

Related Recipes

Hot Honey Chicken & Halloumi Salad

Succulent chicken and golden halloumi cheese dancing atop a bed of crisp greens, all lavishly adorned with a tantalising drizzle of Sweet Sesh.

Cornflake Fried Chicken

Tender chicken coated in crunchy cornflakes, fried to golden-brown perfection for a meal that's crispy, juicy, and utterly delicious. It's comfort ...

Satay Chicken Meatballs

A crowd pleasing chicken meatball with a delicious satay sauce, perfect served with jasmine rice and green vegetables.

February 8, 2024 Jessica Gray

Moroccan Chicken & Potato Bake

Name: Moroccan Chicken & Potato Bake
Ingredients: 4 boneless chicken thighs; 4 rashers streaky bacon; 1 onion; 2 heaped tbsp Mo’rocckin Paste; 1/4 cup Long Lunch Dressing; 1 tbsp honey or maple syrup; 2 cups chicken stock; 1 orange; 400g baby potatoes; 250g frozen baby beans; 1.5 tbsp cornflour; 50g feta; 1 cup couscous; 1/4 cup fresh chopped parsley; Man Grind Salt Flakes; Oil

A saucy chicken and potato bake with a twist, long lunch dressing giving a touch of tang paired perfectly with Moroccan Paste.

Filed in: Long Lunch, Long Lunch Dressing, Morocckin paste

Previous article Chopped Italian Sandwich

Next article Quinoa & Pomegranate Salad