Sweet Moroccan chicken casserole

The sweet and spicy flavours of Morocco come to life in this fragrant chicken casserole.

Recipe «Sweet Moroccan chicken casserole» presented in category Recipes / Meat, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 8 chicken thigh cutlets, skin on, trimmed, ProChef olive oil cooking spray, 1 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander , 1 tsp ground turmeric, 1 1/2 cups Red onion jam, 400g can diced tomatoes , 1 1/2 cups Massel chicken style liquid stock, 400g can chickpeas, drained, rinsed, 150g green beans, trimmed, 1 1/2 cups couscous, cooked, 1/4 cup fresh coriander leaves.

Ingredients:

• 8 chicken thigh cutlets, skin on, trimmed 
• ProChef olive oil cooking spray 
• 1 tbsp olive oil 
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 1 tsp ground turmeric 
• 1 1/2 cups Red onion jam 
• 400g can diced tomatoes 
• 1 1/2 cups Massel chicken style liquid stock 
• 400g can chickpeas, drained, rinsed 
• 150g green beans, trimmed 
• 1 1/2 cups couscous, cooked 
• 1/4 cup fresh coriander leaves 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve casserole with couscous and sprinkle with coriander.