Moroccan Chicken Casserole
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Moroccan Chicken Casserole

  • Preparation time

    30 mins
  • Cook time

    1 hr 15 mins
  • Serves 4

Chicken drumsticks will never be the same after you try this recipe for Moroccan Chicken!

Ingredients

  • Oil - 2 Tbsp
  • Onion, chopped - 1
  • Cloves garlic, crushed - 2
  • Chicken drumsticks - 1 kg
  • Turmeric - 1 tsp
  • Ground cumin - 1 Tbsp
  • Ground coriander - 1 Tbsp
  • Ground cinnamon - 1 Tbsp
  • Chicken stock cube dissolved in 1 cup water - 1
  • Tin diced tomatoes - 400 g
  • Tin chickpeas, drained - 420 g
  • Brown sugar - 1 Tbsp
  • Chopped pumpkin - 2 cups
  • Couscous soaked for 10 minutes in boiling water - 2 cups
  • Chopped coriander - 2 Tbsp

Method

  1. Preheat oven to 170°C.

  2. Heat oil in a heavy pan over medium heat. Add onion and garlic cooking for 2- 3 minutes. Add turmeric, cumin, coriander and cinnamon. Stir until it becomes fragrant. Place chicken drumsticks into the pan turning until browned slightly.

  3. Add stock, tomatoes, chickpeas and sugar. Place into a casserole dish, cover and place into the oven for 30 minutes. Add pumpkin and continue to cook for 30 minutes or until the chicken is cooked through.

  4. Serve hot garnished with coriander and couscous on the side.

Tip: Have dinner ready by the time you get home! Place all ingredients into a slow cooker and turn on low for 8 hours.

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