Description
A flavorful Moroccan Chicken Casserole featuring tender chicken thighs simmered with aromatic spices, fresh vegetables, and a touch of honey and orange zest, baked to perfection for a warm and comforting meal.
Ingredients
Chicken and Base Ingredients
- 8 boneless skinless chicken thighs, raw
- 1 onion, halved and finely sliced
- 3 cloves of garlic, crushed
- 1 teaspoon of freshly grated ginger
- 1 tablespoon of honey
- juice and zest of 1 orange
- 300ml (1.25 cups) of chicken stock
- olive oil cooking spray
Vegetables
- 2 carrots, sliced
- 1 courgette (zucchini), halved lengthways and sliced
Spices
- 2 teaspoons of paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of chilli powder
- ½ teaspoon of turmeric
- ¼ teaspoon of cinnamon
Garnish
- fresh coriander to garnish
Instructions
- Preheat the oven: Preheat your oven to 180°C (fan 160°C), 350°F or gas mark 4 to prepare for baking the casserole.
- Brown the chicken and aromatics: Spray an ovenproof casserole dish with olive oil cooking spray and place it over medium-high heat on the stovetop. Add the chicken thighs, sliced onion, crushed garlic, and freshly grated ginger. Fry them until the chicken is lightly browned and the aromatics are fragrant, which enhances the flavor base of the dish.
- Add and coat with spices: Sprinkle in all the spices—paprika, ground coriander, ground cumin, chilli powder, turmeric, and cinnamon. Mix well to ensure the chicken and vegetables are evenly coated in these aromatic spices, allowing the flavors to meld.
- Add vegetables and liquids: Add the sliced carrots, honey, orange juice and zest, and chicken stock into the casserole dish. Stir gently to combine all ingredients.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for approximately 1 hour until the chicken is cooked through and tender. After 40 minutes of baking, add the sliced courgette to the dish to keep it tender and prevent overcooking. Alternatively, you may add the courgette at the start if you prefer a softer texture.
- Season and garnish: Once cooked, season the casserole with freshly ground salt and black pepper to taste. Garnish with fresh coriander to add a fresh green finish.
- Serve: Serve your Moroccan Chicken Casserole hot with your choice of side dishes and enjoy a hearty, spiced meal.
Notes
- You can adjust the chilli powder according to your preferred spice level.
- Using chicken thighs ensures the meat remains tender and juicy during the long baking process.
- If you want a thicker sauce, reduce the amount of chicken stock or simmer uncovered for a few minutes before baking.
- The courgette can be added at the beginning if you prefer it very soft, but adding it late preserves its texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
