One-tray Moroccan baked chicken with chickpeas from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 73) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 4 hour or preferably 24 hours. Can substitute Moroccan spice mix for baharat spice mix, and paprika for smoked paprika.

  • Beck001 on April 23, 2026

    Teens really liked this especially chick pea texture. For seasoning you can search her website and make yourself (with fairly common spices if you are regular cook)

  • Running_with_Wools on May 24, 2025

    I followed the recipe exactly and we were really happy. Favorites were the crispy and spicy chickpeas and deeply savory and crispy chicken skin. Loved it and will make again.

  • kari500 on June 11, 2024

    My third recipe from this book, and the third big hit. I used boneless skinless thighs, garam masala instead of baharat, doubled the fennel, and used two sliced yellow peppers instead of the tomatoes. Given these changes, i put everything except the chicken in for 30 minutes, then added the chicken for 25-30. Served over couscous.

  • jdejong on January 19, 2024

    Marinaded the chicken for 24 hours. The chicken was incredibly juicy and full of flavor. Loved the spices on the chickpeas. We did not have cherry tomatoes, so I added a red bell pepper and a red onion to the roasting fennel. Came out beautifully. Such an easy and delicious recipe. We served this with the Easy Flatbread.

  • anya_sf on September 20, 2023

    Marinated 7 hours, the chicken was fairly flavorful. The fennel was still a little hard at the end - maybe because it was on top of the chickpeas - so I moved it to another tray to roast an extra 5 minutes while the chicken rested. The tray juices had mostly evaporated, but everything was quite flavorful, although needing an extra sprinkling of salt. We enjoyed this with sauteed spinach for even more veg.

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