Ras el Hanout Chicken Traybake

Prep Time: 10mins- Cooking Time: 50mins - Serves: 4
Moroccan spiced chicken mince fried and served on a bed of roasted red onion, carrot and sweet potato, topped with natural yogurt and pomegranate seeds. 


  • 1 Pack (500g) Heck! Moroccan Chicken Mince
  • 2 large red onions, (quartered)
  • 4 carrots, (quartered)
  • 4 sweet potatoes, (peeled and cut into rounds)
  • 3 tbsp olive oil
  • 2 tsp Ras el hanout
  • 40g pomegranate seeds
  • 4 tbsp natural yogurt


  1. Preheat oven to 180°C
  2. Scatter the chopped red onions, carrots and sweet potatoes onto a large baking tray.
  3. Mix 2 tbsp olive oil and Ras el hanout together and drizzle over the vegetables. Toss the vegetables so they’re evenly coated, then roasted for 30-40 minutes, or until vegetables are tender.
  4. During the last 10 minutes of cook time, place a large saucepan onto a medium/high heat. Add a tbsp olive oil, followed by the Moroccan mince and fry for 8-10 minutes until cooked through.
  5. Add the mixed vegetables to a serving plate, top with the cooked mince, pomegranate seeds and a drizzle on natural yogurt.


Nutritional Information Per 100g  Per Portion
Energy 532kJ/127kcal 2235kJ/533kcal
Fat 4.8g 20g
Of Which Saturates 1.0g 4.3g
Carbohydrates  12g 51g
Of Which Sugars 4.4g 19g
Protein 7.2g 30g
Salt 1.2g 5.0g
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