Moroccan Chick”en” Bake

I found this recipe in an old “chicken” cookbook.  Since we have cut down on the amount of meat we eat I decided to incorporate chick peas into the recipe.  The chick peas go nicely with the sweet taste of the raisins and the balsamic vinegar.


  • 1 28oz (796ml) can WELL
    DRAINED diced tomatoes (save liquid to cook rice in)
  • 1 boneless, skinless chicken breast, cut into small pieces
  • 1/2 19oz(540ml) chick peas
  • 1 small onion, sliced thin
  • 2 cloves garlic, sliced thin
  • 2 tbls olive oil
  • 1/3 cup raisins
  • 1/2 teas ground cumin
  • 1/2 teas ground cinnamon
  • 1/2 teas curry powder
  • 1/2 teas ground coriander
  • 1/2 teas salt & pepper
  • 1/2 pkg (156g) baby spinach
  • 1 teas balsamic vinegar
  • 4 servings brown rice (cooked)


  1. Heat roast pan in 425F(220C)oven.
  2. In a bowl toss well drained tomatoes with the chicken, olive oil, onion, garlic, raisins and spices including salt & pepper.
  3. When oven reaches temperature and pan is hot add the chicken mixture.
  4. Spread mixture out and return to oven for 10 min.
  5. Add chick peas and roast another 5 min.
  6. Add spinach and cover pan with foil/lid and bake another 5 minutes.
  7. Remove foil/lid and drizzle with balsamic vinegar, stirring to combine.
  8. Serve over brown rice which has been cooked with the reserved juice from the can of tomatoes and enough water to satisfy the rice recipe.

Serving Suggestions:
Can be served over pasta or noodles.

I used lexia raisins but I expect any raisins would work.

You could use more chicken but this is a great way to reduce the meat and introduce chick peas


Comments are closed.