Moroccan Chicken Bake

Moroccan Chicken Bake

Serves 4-6


1 Tablespoon of Coconut Oil or Olive Oil
Chicken Pieces of your choice (see note below)
1-2 Tablespoons Healthy Mumma Moroccan Spice Mix
1 Large Red Onion, halved, thinly sliced
1 Red Capsicum, thinly sliced
1 Yellow Capsicum, thinly sliced
3 Garlic Cloves, crushed or finely chopped
1 Lemon, rind
1 Teaspoon Cinnamon
1 Long Red Chilli, sliced
1 Teaspoon Paprila of your choice (Hot, Smoked or Sweet)
3 Ripe Tomatoes, chopped
500ml Chicken Stock
1 400g Can Chickpeas, rinsed and drained
10 Large Pitted Green Olives
1 Tablespoon Raw Honey

NOTE: I used 2 large chicken breasts cut up into 4 pieces and 8 tenderloins. You could use thigh cutlets, drumsticks etc.


    1. Preheat oven to 180C.
    2. Heat oil in a casserole dish over medium high heat. Sprinkle the Healthy Mumma Moroccan Spice Mix over the chicken and cook in batches until browned. Transfer to a plate.
    3. Cook onion and capsicum and stir for about 5 minutes until tender. Add garlic, ginger, lemon rind, cinnamon, chilli, paprika and stir for 2 minutes until aromatic.
    4. Stir in tomato and cook for another 2 minutes until soft.
    5. Add stock and bring to the boil.
    6. Add chicken, chickpeas, olives and honey, stir to combine and transfer to the oven.
    7. Cook in the oven covered for 10 minutes until chicken is cooked through.