Recipe

Moroccan-spiced chicken casserole

Tasty Moroccan-spiced flavours make this chicken casserole unique and a great option for a hearty dinner.

Nov 30, 1975 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Moroccan-spiced chicken casserole
  • 1.3 kilogram chicken thigh fillets
  • 1 tablespoon moroccan spice mix
  • 2 tablespoon olive oil
  • 400 gram canned chickpeas, drained, rinsed
  • 1/2 cup (75g) dried apricots
  • 1 (200g) brown onion, thinly sliced
  • 800 gram canned crushed tomatoes
  • 1/2 cup (125ml) Campbell's Real Chicken Stock

Method

Moroccan-spiced chicken casserole
  • 1
    Preheat oven to 200°C.
  • 2
    Place chicken and spice mix in a large bowl;rub to coat.
  • 3
    Heat half the oil in a large frying pan. In batches, cook chicken over high heat until browned both sides. Transfer chicken to a 4-litre ovenproof dish. Add chickpeas and apricots.
  • 4
    Heat remaining oil in same frying pan; stir onion over heat until softened. Add tomatoes and stock to pan and bring to the boil. Carefully pour tomato mixture over chicken mixture; cover. Transfer to oven; roast about 15 minutes or until chicken is cooked through. Season to taste.

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