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Sweet Moroccan chicken casserole
Sweet Moroccan chicken casserole
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Moroccan-inspired sweet and spicy chicken casserole bursting with flavor.
Ingredients:
  • 8 (1.2kg total) chicken thigh cutlets, skin on, trimmed
  • ProChef olive oil cooking spray
  • 18.20 gm olive oil
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 495.00 gm Red onion jam (see related recipe)
  • 400g can diced tomatoes
  • 382.50 gm chicken style liquid stock
  • 400g can chickpeas, drained, rinsed
  • 150g green beans, trimmed
  • 375.00 ml couscous, cooked (see below)
  • 62.50 ml fresh coriander leaves
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Grease a roasting pan and arrange the chicken in a single layer. Spray with oil, season with salt and pepper, then bake for 40-45 minutes until browned and fully cooked. Let it rest for 10-15 minutes before handling.
  • Peel off and discard the chicken skin and bones, then roughly chop the chicken. Heat oil in a large heavy-based saucepan over medium heat. Add cumin, coriander, and turmeric, and cook while stirring for 30 seconds until fragrant. Stir in the onion jam and cook for 2 minutes until heated through.
  • Combine chicken, tomato, stock, and chickpeas in a pot. Bring to a boil, then simmer uncovered until slightly thickened, about 10 minutes. Add beans and simmer for an additional 3 minutes until tender and bright green.
  • Serve the flavorful casserole alongside fluffy couscous and top it off with a generous sprinkle of fresh coriander.

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