Moroccan chicken casserole

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

Recipe «Moroccan chicken casserole» presented in category Recipes / Soups, to prepare this dish you will need no more 6:00 minutes. To make this dish at home by prescription from the author sheff would need: 1 medium red onion, chopped, 2 garlic cloves, crushed, 600g chicken thigh fillets, trimmed, cut into 4cm pieces, 2 large carrots, peeled, cut into 3cm pieces, 1 large red capsicum, cut into 3cm pieces , 2 tbsp plain flour, 500g Campbell's Velish Moroccan Vegetable soup, 2 cups Massel chicken style liquid stock , 2 x 125g cans chickpeas, drained, rinsed, Couscous and fresh coriander leaves, to serve.

Ingredients:

• 1 medium red onion, chopped 
• 2 garlic cloves, crushed 
• 600g chicken thigh fillets, trimmed, cut into 4cm pieces 
• 2 large carrots, peeled, cut into 3cm pieces 
• 1 large red capsicum, cut into 3cm pieces 
• 2 tbsp plain flour 
• 500g Campbell's Velish Moroccan Vegetable soup 
• 2 cups Massel chicken style liquid stock 
• 2 x 125g cans chickpeas, drained, rinsed 
• Couscous and fresh coriander leaves, to serve 

Instructions

1. Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.
2. Serve with couscous and coriander.