"From Michelin-starred restaurants to television screens across the globe, Gordon Ramsay's culinary credentials are undisputed. The renowned chef understands better than anyone the power of good ingredients, even if they are canned beans that you keep in your pantry, overlooked all along. Sure enough, it's none other than canned chickpeas that you will find in his Moroccan chicken traybake recipe. If you thought hummus and falafel were already the best uses for canned chickpeas, this dish is proof that they can always exceed expectations."
"They join the tray near the end, right after vegetables like onions and carrots have been roasted and the chicken has been seasoned. On the same baking tray, the chickpeas are spread out along with eggplant chunks and drizzled with oil, creating a sturdy bed for the chicken to lie over. Right before roasting, add 50 ml of water to the tray."
A Moroccan chicken traybake pairs seasoned chicken with roasted vegetables and canned chickpeas to create a flavorful, low-effort meal. Vegetables such as onions, carrots, and eggplant roast until tender while chickpeas are added near the end and drizzled with oil to form a bed for the chicken. Adding 50 ml of water before roasting helps tenderize the meat and soften eggplant and chickpeas to a creamy texture. The traybake is roasted on the high rack at 425°F for 15 minutes. The chickpeas absorb the chicken drippings, enhancing Moroccan-inspired rustic flavors.
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