Moroccan Baharat Chicken & Aubergine Traybake is an easy way to explore the warm, aromatic character of our Moroccan Baharat. The balanced blend adds savoury depth while keeping the recipe approachable for everyday cooking.

🥣 Ingredients

• 6 chicken thighs
• 1 large aubergine, chopped
• 1 red pepper, chopped
• 1 red onion, cut into wedges
• 250g cherry tomatoes
• 2 tbsp Moroccan Baharat
• 2½ tbsp olive oil
• 1 lemon
• Fresh coriander

🍳 How to Make It

1. Heat the oven to 200°C fan.
2. Toss the aubergine, pepper and onion with half the oil and seasoning.
3. Rub the chicken with the remaining oil and seasoning and place on top.
4. Roast for 35 minutes, add the tomatoes and lemon wedges, then roast for 15–20 minutes more.
5. Finish with coriander and serve.

⏱️ Timings

Prep: 15 minutes · Cook: 55 minutes · Serves: 4

🍽️ Serving Suggestions

Serve with fresh herbs, lemon and the suggested accompaniments. Cool and refrigerate suitable leftovers promptly.

✨ Why This Recipe Works

The warm seasoning brings complexity in one simple step, balanced by fresh vegetables, herbs and a bright citrus finish.

🛒 Get the Blend

Make this recipe with our Moroccan Baharat.

🌶️ More Moroccan Baharat Recipes

• Moroccan Baharat Beef Koftas with Tahini Yoghurt
• Moroccan Baharat Chicken & Aubergine Traybake
• Moroccan Baharat Lamb, Tomato & Chickpea Stew
• Moroccan Baharat Roasted Carrot & Lentil Salad
• Moroccan Baharat Spiced Rice Stuffed Peppers
• Moroccan Baharat Salmon with Lemon Herb Potatoes

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