Moroccan Chicken Casserole
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 kg chicken piece
- 3 tablespoons olive oil
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 1 tablespoon plain flour
- 3 teaspoons ground cumin
- 1 1⁄2 teaspoons turmeric
- 1 1⁄2 teaspoons paprika
- 750 ml chicken stock
- 1 cinnamon stick
- 600 g sweet potatoes, diced
- 1 lemon
- coriander
- salt and pepper
directions
- Mix flour, cumin, turmeric and paprika together and dust the chicken.
- Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan.
- Heat remaining oil and fry chicken pieces in batches until browned on all sides.
- Add chicken, onions, stock, cinnamon and salt and pepper to the pot.
- Bring to boil then simmer for 30 minutes.
- Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender.
- Squeeze a little lemon over the chicken and garnish with fresh coriander leaves.
- Serve with couscous and steamed green beans.
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RECIPE SUBMITTED BY
I live in Western Australia, by the beach. I have four children and I cook.
I am excited about the spring and the ensuing summer. So many fruits and vegetables. Beaching and fresh fish.
Endless afternoons and so many excuses to eat good food.
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