The sweet and spicy flavours of Morocco come to life in this fragrant chicken casserole.
- Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Place chicken, in a single layer, in pan. Spray with oil. Season with salt and pepper. Bake for 40 to 45 minutes or until browned and cooked through. Set aside for 10 to 15 minutes or until cool enough to handle.
- Remove and discard skin and bones from chicken. Roughly chop. Heat oil in a large heavy-based saucepan over medium heat. Add cumin, coriander and turmeric. Cook, stirring, for 30 seconds or until fragrant. Add onion jam. Cook, stirring, for 2 minutes or until heated through.
- Stir in chicken, tomato, stock and chickpeas. Bring to the boil. Simmer, uncovered, for 10 minutes or until slightly thickened. Add beans. Simmer for 3 minutes or until beans are bright green and tender.
- Serve casserole with couscous and sprinkle with coriander.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set