Moroccan Chicken & Potato Bake

Rated 5.0 stars by 2 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.

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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

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