MOROCCAN CHICKEN CASSEROLE

by Janice Brinkley

MOROCCAN CHICKEN CASSEROLE
2 large chicken breast- cut in half to make 4 thinner breasts.
spice for chicken -
1 tablespoon paprika
1teaspoon ground ginger and ground cumin
1/4 teaspoon ground turmeric and pinch of cayenne pepper.
3 tablespoon oil
1 medium onion sliced
1/2 red capsicum sliced
1 420gm tin diced tomatoes
1 jar MOROCCAN APRICOT CHUTNEY
1/2 cup chicken stock
1 lemon thinly sliced

METHOD
1. In a ziplock baggie place spices and chicken pieces. Close baggie and shake well to mix spices onto chicken pieces, place into fridge for 1hour.
2 In a heavy skillet over medium heat add 1/2 the oil and brown the chicken pieces on both sides, take pan off heat and remove chicken to a plate.
3. place the rest of the oil into pan add sliced onion and capsicum, saute till onion is translucent.remove pan from heat.
4. Add Moroccan Apricot chutney, tinned tomatoes and stock and on med heat stir to combine ingredients for 1 minute, then add browned chicken pieces and lemon slices on top, cover and on low heat cook for 30 mins.

  • You can make this recipe with chicken breasts, thighs, or legs.
  • Chicken is cooked through when it hits an internal temperature of 165 degrees.  This can be checked by inserting a meat thermometer into the thickest part of the chicken.
  • Serve over couscous which is easy to prepare.
  • Garnish with slices of lemon and sprigs of coriander.
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