Moroccan Chicken Casserole

"I don't know how authentic this is. I often make it for large groups as it is so quick, easy and tasty."
 
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Ready In:
1hr
Ingredients:
14
Serves:
4-6
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ingredients

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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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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