Cooking something delicious does not have to be difficult or time-consuming as long as you know the right recipe or secret ingredient.
Gordon Ramsay has shared how to make his simple Moroccan chicken traybake which takes less than 30 minutes to cook from scratch.
To make this recipe more tasty and authentic, Gordon recommends using ras-el-hanout a North African spice mix made of an arrangement of spices such as paprika, turmeric, cumin, clove, allspice, cinnamon and many more.
This seasoning will be available in most British supermarkets such as Tesco, where only costs £1 or Sainsbury where it costs £2.45.
Gordon wrote: “Using a spice mix like ras-el-handout is a great kitchen shortcut - just sprinkle it over the vegetables and chicken in this easy chicken traybake and you will instantly be transported to the shores of Morocco or Tunis.”
READ MORE: Jamie Oliver’s Friday night chicken kebabs are ‘easy’ and prep takes 15 minutes
It takes less than 30 minutes to cook from scratch (Image: Getty)
How to make Gordon Ramsay'sMoroccan chicken traybake
Ingredients
Four chicken breasts
Two red onions
Two courgettes
150g of couscous
15g of chopped pistachios
200ml of chicken stock
Two tablespoons of ras-el-hanout
Two tablespoons of olive oil
Four tablespoons of chopped coriander
Lemon juice
50ml of water
Salt and pepper
Rose petals (optional)
Kitchen essentials:
Large roasting tray
Small pan
Bowl
Sharp knife
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To make this recipe more tasty and authentic, Gordon recommends using ras-el-hanout (Image: Getty)
Instructions
To begin, preheat the oven to 220C (200C Fan or Gas 7).
Wash the baby carrots, and cut the larger ones in half lengthways. Peel and chop the red onions into eight wedges each.
Place the carrots and onions in a roasting tray and then drizzle with olive oil.
Sprinkle one tablespoon of ras-el-handout until the vegetables are evenly coated, then place in the oven for ten minutes.
While the vegetables are roasting, pour chicken stock into a small pan and place on a medium-high heat. Bring the chicken stock to a boil.
Put the couscous into a bowl and season with salt and pepper. Pour the boiling chicken stock over, cover the top with cling film and set aside to allow the couscous to absorb the liquid.
Score the chicken breast skin with a sharp knife, season with salt and pepper and then sprinkle with half a tablespoon of ras-el-handout.
This seasoning will be available in most British supermarkets (Image: Getty)
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Cut each courgette into quarters lengthways then cut again into five centimetre pieces. Sprinkle half a tablespoon of ras-el-handout.
Remove the roasting tray from the oven and add the courgettes and chickpeas.
Place the chicken breasts on top and drizzle with a tablespoon of olive oil.
Add 50ml to the bottom of the tray then place on the high shelf of the oven and cook for 15 minutes.
Once ready, remove the roasting tray from the oven and sprinkle the tray with pistachios. You can also sprinkle with rose petals you extra authenticity if you wish.
Uncover the couscous and fluff it up with a fork. Stir in the coriander and lemon juice then season with salt and pepper.
Your delicious chicken traybake with couscous is now ready to serve.
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Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
The roasting time for a larger bird will be longer, though generally you don't change the oven temperature. Also remember that a chicken straight from the fridge will take longer to cook than one that has been out of the fridge for about an hour before cooking and is allowed to come closer to room temperature.
Gordon's cooking method for the chicken—trussing it, elevating with a grate, and placing it in the center of the oven—helps ensure even heat circulation for even cooking.
Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 165°F.
One cook will say they baked a chicken; another will use the same temperature and technique but say they roasted a chicken. A good guideline is that baking savory foods typically involves a lower temperature—375 degrees and below.Roasting them refers to dishes cooked at 400 degrees and above.
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.
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