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