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Moroccan chicken and pastina bake

Silvana Franco from Good Food Bites
For a tasty meal try Silvana Franco's North African-inspired one-pot recipe for a chicken and pasta bake

Moroccan chicken and pastina bake

Method

1. Preheat the oven to 200°C/gas 6.

2. Put the cherry tomatoes onto a large roasting tin and nestle the chicken thighs and garlic cloves among them.

3. Drizzle over the olive oil and season with salt and freshly ground pepper. Bake for 15 minutes.

4. Scatter the red onion slices over the chicken and bake for a further 5 minutes.

5. Now stir in the pasta, cinnamon, cumin, stock, orange zest and juice and season lightly with sea salt and freshly ground pepper.

6. Return to the oven and bake for a further 15-20 minutes or until the pasta is cooked and the liquid has been absorbed.

7. Stir through the chopped parsley and serve straight from the roasting tin.

Comments add a comment

farn | Posted 29-Jul-08

I have recently purchased a tagine and looked to see if I could find a simple recipe and came across the one above which sounds fab I shall try it out on my family tomorrow

Serves: 10

Prep: 15 min
Cook: 40 min

Ingredients
500g cherry tomatoes
10 Chicken thighs
1 garlic bulb, broken into cloves
1 tbsp Olive oil
freshly ground salt and black pepper
1 large red onion, peeled and thinly sliced
700g conchigliette, r other tiny dried pasta shape
2 cinnamon sticks, broken in half
1 tsp Cumin seeds
2 litres hot chicken stock
grated zest and juice of 1 large orange
20g flat-leaf parsley, oughly chopped