Moroccan Chicken Casserole
In this recipe
Tegel Free Range Fresh Chicken Skinless Thighs
Ingredients
- 6 Tegel Free Range Fresh Chicken Skinless Thighs
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 Tbsp flour
- 1 whole onion, diced
- 2 cloves garlic, crushed
- 1 punnet cherry tomato
- 2 cups chicken stock
- ½ cup dried apricot or dates, or a mix of both
- 2 cinnamon sticks
- ½ lemon, sliced in thin rounds
- Fresh mint leaves, toasted almonds and pearl couscous salad to serve
Method
- Preheat the oven to 180°C.
- Add the coriander, cumin, paprika, ginger and turmeric to a small bowl and mix to create your Moroccan spice blend.
- Place your chicken thigh cutlets on a plate and dust with half the spice mix and the flour. Season generously with salt and pepper.
- Heat a splash of oil in a large frying pan over medium high heat. Sear the chicken thighs until they are golden brown. Remove from the pan and place into a large oven proof dish.
- Add the onion and garlic to the pan and cook for 3 to 4 minutes over medium heat or until golden. Add the remaining spice mix and tomatoes and cook for a further minute. Add the stock and bring to the boil.
- Scatter the dried fruit, cinnamon sticks and lemon slices over the chicken then pour over the onion and stock mixture. Cover and bake in the oven for 1 hour, or until the chicken is tender.
- Garnish with mint and toasted almonds and serve with a side of pearl couscous salad
