Moroccan Chicken and Pasta Bake Recipe

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Moroccan Chicken and Pasta Bake
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Ingredients:

Directions:

  1. Preheat the oven to 400°F
  2. Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes.
  3. Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave.
  4. Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed.
  5. Stir the chopped parsley through the chicken and serve straight from the roasting tin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.87 Kcal (1352 kJ)
Calories from fat 42.82 Kcal
% Daily Value*
Total Fat 4.76g 7%
Cholesterol 7.8mg 3%
Sodium 282.65mg 12%
Potassium 369.5mg 8%
Total Carbs 56.63g 19%
Sugars 8.9g 36%
Dietary Fiber 3.77g 15%
Protein 14.08g 28%
Vitamin C 17.9mg 30%
Iron 1.7mg 9%
Calcium 28.6mg 3%
Amount Per 100 g
Calories 96.61 Kcal (404 kJ)
Calories from fat 12.81 Kcal
% Daily Value*
Total Fat 1.42g 7%
Cholesterol 2.33mg 3%
Sodium 84.57mg 12%
Potassium 110.56mg 8%
Total Carbs 16.95g 19%
Sugars 2.66g 36%
Dietary Fiber 1.13g 15%
Protein 4.21g 28%
Vitamin C 5.4mg 30%
Iron 0.5mg 9%
Calcium 8.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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