200g baby carrots
2 red onions, peeled, each cut into 8 slices
2 tbsp olive oil
2 tbsp ras el hanout
200ml chicken stock
4 chicken breasts, skin on
400g tin of chickpeas, drained and rinsed
4 tbsp chopped coriander
Lemon juice, to taste
30g pistachios, roughly chopped
Sea salt and freshly ground black pepper
Rose petals, to serve (optional)
Recipe by Gordon Ramsay from Gordon Ramsay Quick and Delicious (2019)
Photography by Louise Hagger
1. Pre-heat the oven to 220°C (200°C fan-forced).
2. Wash the baby carrots, cutting any larger ones in half lengthways. Place in a large roasting tray with the onions. Drizzle with 1 tablespoon of the olive oil and sprinkle over 1 tablespoon of ras el hanout until evenly coated. Place in the oven for 10 minutes.
3. Pour the chicken stock into a small pan, place over a medium-high heat and bring to the boil. Put the couscous into a bowl with a little salt and pepper. Pour the hot stock over it, cover with cling film and set aside to absorb the liquid.
4. Score the chicken skin with a sharp knife, then season with salt and pepper and sprinkle over ½ tablespoon ras el hanout.
5. Cut each zucchini into quarters lengthways and sprinkle with the remaining ½ tablespoon ras el hanout. Remove the tray from the oven and add the zucchinis and chickpeas. Place the chicken breasts on top and drizzle with the remaining tablespoon of olive oil. Add the water to the bottom of the pan and return to the oven on a high shelf for 15 minutes.
6. Meanwhile, uncover the couscous and fluff it up with a fork. Stir in the coriander, then add lemon juice and salt and pepper to taste.
7. Remove the roasting tray from the oven and sprinkle with pistachios and rose petals (if using). Bring to the table and serve straight from the pan.