A family favourite chicken tray bake seasoned with paprika, garlic and cinnamon.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 35 minutes
    • Moroccan
    • Dairy Free
    • Gluten Free

    Moroccan Chicken Traybake

    Recipe Information

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    800g Chicken Breasts

    400g tin Chickpeas, drained

    400g tin Chopped Tomatoes

    2 Medium Red Onions, peeled and chopped

    100g Spinach Leaves

    1 tsp Smoked Paprika

    1 tsp Ground Cinnamon

    1 tsp Garlic Granules

    35ml Olive Oil

    Juice of 1 Lemon

    Sea Salt and Black Pepper


    Pre-heat the oven to 200°C/Gas Mark 6.

    Chop the chicken into medium size chunks and put into a large baking dish or roasting dish.

    Shred the spinach leaves and toss in with the chicken chunks.

    Put the chickpeas, tomatoes, lemon juice, cinnamon, paprika, garlic granules, olive oil and onions into a large bowl.

    Season with some salt and pepper.

    Pour the chickpea mix over the chicken and spinach and stir through.

    Bake in the oven for 35 minutes.

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