Chicken and chickpea tray bake from Ottolenghi at The New York Times by Yotam Ottolenghi

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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

    Can substitute mini bell peppers for Romano peppers.

  • nutrica6 on June 06, 2025

    This recipe is great, I served it for dinner when guests came over and it was low maintenance and easy. The Ras-el-hanout spice is perfect with the other flavors, a great Moroccan meal! I served it with salad and crusty bread. I followed the advice of commenters and used a little over 1/4 cup of olive oil and there was plenty in the bottom of the pan by the end. I used a thermometer and pulled the chicken out at 175 degrees, which ended up being closer to 60 minutes instead of 60 minutes.

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