Cooking something delicious doesn’t have to be difficult or time consuming as long as you know the right recipe or secret ingredient.
Gordon Ramsay shares how to make his simple Moroccan Chicken Trebak which takes less than 30 minutes to cook from scratch.
To make this recipe more delicious and authentic, Gordon recommends using ras-el-hanout, a blend of North African spices such as paprika, turmeric, cumin, cloves, allspice, cinnamon and many other spices.
This seasoning will be available in most British supermarkets such as Tesco, where it costs just £1 or Sainsbury’s where it costs £2.45.
Gordon wrote: “Using a spice blend like ras-el-handout is a great kitchen shortcut – sprinkle on the veggies and chicken in this easy chicken trebak and you’ll be instantly transported to the shores of Morocco or Tunisia.”
Read more: Jamie Oliver’s Friday night chicken kebabs are ‘easy’ and take 15 minutes to prepare
To start, preheat the oven to 220C (200C fan or gas 7).
Wash the baby carrots, and cut the big ones in half lengthwise. Peel the red onion and cut each into eight pieces.
Place the carrots and onions on a roasting tray and then drizzle with olive oil.
Sprinkle a tablespoon of ras-el-handout until the vegetables are evenly coated, then put in the oven for ten minutes.
While the vegetables are roasting, pour the chicken stock into a small pan and place over medium-high heat. Bring the chicken stock to a boil.
Place the couscous in a bowl and season with salt and pepper. Pour over the boiled chicken stock, cover the top with cling film and set aside to allow the couscous to absorb the liquid.
Score the skin of the chicken breast with a sharp knife, season with salt and pepper and then sprinkle with half a teaspoon of ras-el-handout.
Cut each courgette into quarters lengthwise and again into five centimeter pieces. Sprinkle half a teaspoon 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 pistachios on the tray. You can also sprinkle rose petals for more authenticity if you want.
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 Trebak with Couscous is now ready to serve.