Koshari Chicken Tray Bake


  1. Pre-heat the oven to 180 fan. Mix the olive oil with the 2 tsp of the cumin, coriander, chilli, garlic granules, tomato puree and a good pinch of salt. Rub this all over the chicken and pop them into a large roasting dish. Roast for 30 minutes.
  2. Tip the pasta and lentils into the dish around the chicken. Pour the stock and passata over the top of the pasta, avoiding the chicken. Give everything a mix so that the pasta is submerged and return to the oven. Cook for 30-35 minutes until the chicken is cooked and the pasta al dente.
  3. Meanwhile, heat the oil in a deep saucepan over a high heat. Toss the onions in the flour, baking powder, remaining cumin and a good pinch of salt. Dust off any excess flour and deep fry in two batches for 1 ½ – 2 minutes or until golden crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt.
  4. Scatter the onions over the cooked chicken and add the coriander. Serve immediately.


Serves 4-6

2 tbsp olive oil
3 tsp ground cumin
2 tsp ground coriander
2 tsp chilli flakes
2 tsp garlic granules
2 tbsp tomato puree
1kg chicken thighs
250g macaroni
1 x 400g tin green lentils, drained
600ml chicken stock
200g tomato passata
Veg oil for shallow frying
1 onion, cut into half moons
2 tbsp flour
½ tsp baking powder
A handful of coriander leaves

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