Moroccan-Style Chicken, Carrot & Tomato Tray Bake (DF)

Preheat the oven to 180°C/ 160°C (fan)/ gas 4, then take your chicken out of the fridge and open the packet to let it breathe before cooking

Combine the baharat, cumin seeds and ground cinnamon with 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper in a small bowl – this is your spice rub

Peel and cut the red onion[s] into wedges

Top, tail, peel and cut the carrots into batons

Add the carrot batons, cherry tomatoes, red onion wedges and chicken thighs to a baking tray

Tip: Cooking for 4? Use 2 trays!

Pour over the spice rub and give everything a good mix up (clean hands are the best way!)

Make sure the chicken thighs are skin-side up on top of the other ingredients and season with a pinch of salt and pepper

Put the tray[s] in the oven for 50-60 min or until the chicken is golden and cooked through (no pink meat!) and the vegetables are tender - this is your Moroccan-style chicken, carrot & tomato tray bake

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the chicken and vegetables have been in the oven for 45 min, boil a kettle

Add the couscous, sun-dried tomatoes and sultanas to a heatproof bowl with 200ml [400ml] boiling water, cover and set aside

Chop the dill finely, including the stalks

Combine the chopped dill with the coconut yoghurt in a small bowl and give it a good mix up – this is your dairy-free dill yoghurt

Chop the parsley finely, including the stalks

Fluff the softened couscous with a fork – this is your sun-dried tomato & sultana couscous