Moroccan Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I don't know how authentic this is. I often make it for large groups as it is so quick, easy and tasty. 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:
1. Mix flour, cumin, turmeric and paprika together and dust the chicken.
2. Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan.
3. Heat remaining oil and fry chicken pieces in batches until browned on all sides.
4. Add chicken, onions, stock, cinnamon and salt and pepper to the pot.
5. Bring to boil then simmer for 30 minutes.
6. Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender.
7. Squeeze a little lemon over the chicken and garnish with fresh coriander leaves.
8. Serve with couscous and steamed green beans.
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