Moroccan Chicken Casserole
2 cups reduced salt chicken stock
2 tbsp olive oil
1 Tegel Size 16 Whole Bagged Chicken, fresh or frozen (thawed), cut into pieces or; 1 kg Tegel Chicken Portions
1 onion, chopped
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup dried apricots
Fresh coriander or Italian parsley to garnish
Preheat the oven to 180˚C.
Place the saffron threads and stock in a saucepan and bring to the boil. Turn off the heat and set aside for the saffron to infuse into the stock.
Heat the oil in a large frying pan or saucepan. Add the chicken pieces in batches and cook over high heat until they are golden brown. Remove from the pan and place into a large casserole dish.
Add the onion and garlic to the pan and cook for 3 to 4 minutes over medium heat or until golden. Add the coriander, cumin, paprika, ginger, and cinnamon and cook, stirring, for a further minute. Add the stock with saffron and bring to the boil.
Place the onion and stock mixture into the casserole dish along with the dried apricots. Cover and bake in the oven for 1 hour or until the chicken is tender.
Garnish with the coriander and serve with couscous flavoured with lemon and coriander.
