Moroccan Chicken Casserole

This is a really good casserole dish with a bit of a kick. It’s one of those recipes that you’ll want to double to make sure you have lots of leftovers. Despite the fact that stews are usually winter fare, this is a really summery dish. The bright flavours of the spices and the lemon juice make it more refreshing that stogy. If you want to lighten the meal further, you can have the sauce spooned over corn rather than serving it with a carb like couscous.I really like recipes like this for entertaining and I am really glad I found one that is appropriate for summer. You can make this dish a day ahead of time and then just heat it up before serving; in fact, I think it is better if you let the flavours stew overnight. Based on the success of this casserole variation, I think I’ll try others.

Serves 2-3

  • 2 chicken thighs, drumsticks, and wings
  • 1 onion
  • 3 cloves garlic
  • 2-3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1/2 tsp cayenne petter (dried chili flakes would do)
  • 1 chicken stock cube dissolved in 1 cup water
  • 1 can diced tomatoes
  • 1 can chickpeas, drained
  • 1 tbsp lemon juice
  • salt
  • pepper
  1. Heat 2 tbsp olive oil in a casserole dish or large pot on high.
  2. While the oil is heating, dice the onion and garlic.
  3. When the oil is hot, brown the chicken in batches and set aside. Let the bottom of the casserole get nice and brown, you will scrape up this favour later.
  4. Turn the heat down to medium low and add the remaining tbsp of olive oil.
  5. Transfer the diced onion to the casserole dish.
  6. Leave to cook for a minute or two until the onion is slightly translucent.
  7. Add the garlic.
  8. Stir the garlic in well and leave to cook until the garlic is fragrant.
  9. Measure out the spices and add them to the garlic and onion mixture.
  10. Allow the spices to cook until fragrant.
  11. As the spices cook, dissolve a cube of chicken stock in a cup of boiling water.
  12. Turn the heat up to high.
  13. Add half the chicken stock to the casserole dish.
  14. When the stock boils, scrape down the bottom of the dish with a wooden spoon to bring up all the yummy brown bits stuck to the bottom. This is called degalzing the pot.
  15. Add the other half of chicken stock as necessary.
  16. Once you have scraped up all the favour, turn the heat back down to medium high.
  17. Add the drained chickpeas, diced tomatoes, and browned chicken to the pot.
  18. Lid the dish and leave to bubble away for half an hour.
  19. Take the lid off and let the dish cook for another half hour. During this time, the sauce should thicken nicely. If it gets too thick, just add a touch of water.
  20. Allow the stew to cool for 10 minutes before serving.
  21. Right before serving, stir in the lemon juice.
  22. Serve with couscous, mashed potatoes, or rice.
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