Moroccan chicken casserole

Recipe from: 28 June 2012

Ingredients 16
Servings 4
Time 00:10

Ingredients

  • 2
    Tbs
    olive oil
  • 4-6
    mixed chicken pieces
  • 1
    onion - roughly chopped
  • 1
    cinnamon stick
  • 4-5
    cloves
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1/2
    tsp
    dried chilli flakes
  • 1
    tsp
    grated fresh ginger
  • 1
    clove garlic - roughly chopped
  • 1
    cup
    peeled butternut cubes
  • (about 1cm squared)
  • 1
    can
    chopped peeled tomatoes
  • 1
    chicken stock
  • 1/4
    cup
    lentils
  • 1
    tsp
    sugar
 

Method

00:25
 
Heat the olive oil in a large pot, then brown the chicken for about 3-4 minutes on each side. Remove the chicken from the pot and set aside.

In a microwave-proof dish, cook the butternut cubes on high for 5 minutes or until cooked through.

Add the onion, spices, ginger and garlic to the remaining oil and cook for about 3 minutes, stirring often.

Add in the tinned tomatoes, stock, lentils and sugar. Simmer for about 5 minutes, then return the chicken pieces and leave to cook on low with the lid off for a further 15-20 minutes or until the lentils are cooked and the sauce has thickened.

Serve with couscous (cook according to packet instructions) and then mix through:
crumbled feta
toasted pine nuts
pomegranate seeds 
fresh mint
a drizzle of lemon juice

To see a detailed picture gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.
 
 

Read more on: recipe  |  sauté  |  chicken
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.