Chicken tagine traybake

Chicken tagine traybake

Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself!

Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre.


For the couscous


  1. Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.

  2. Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20–25 minutes, or until the chicken is cooked through.

  3. Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.

  4. Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken.

Recipe Tips

This is a really well-balanced meal to support your fitness, complete with protein, carbohydrates, vitamins and healthy fats from the olives. Sweet potatoes are also rich in beta-carotene, which help muscles to recover after exercise.