Moroccan Chicken Casserole
Ingredients:
4 Skinless,boneless Chicken Breasts
1 Medium Onion
1 TBSP ground Coriander
1 TBSP ground Cumin
1 tsp Turmeric
1/4 tsp Cinnamon
2 cloves fresh Garlic
400g (or near enough) Can of Chickpeas.
410g (or near enough) Can of Apricots in natural juice
1 1/2 chicken stock cubes
Plain flour for dusting the meat\
1 TBSP Butter
Drain your chickpeas and rinse them well. Set aside.
Add a couple of tablespoons of flour to a zip lock bag with the chicken.
Close Bag and shake to coat meat.
Using a little oil of your choice, lightly brown the chicken breasts on each side.
Set chicken aside in a crock pot or casserole dish.
In a clean pan, using a TBSP butter, sweat out the diced onion.
Add all of the spices, chopped garlic and the drained chickpeas to the onion.
Stir to coat peas with spices.
Pour chickpea and spice mix over the chicken.
Drain Apricots, reserving the juice. Use the juice and extra hot water to makeup the stock to one and a half cups.
Pour Apricots and stock over the chicken and chickpeas.
Bake covered on 185 degrees Celsius for an hour or in the crock pot for 7-8 hours on low.
This is great with couscous and a salad.
For the colder months (and for those who have partners/flatties/husbands that don't like couscous) I always serve it with green beans and garlic mashed potatoes.
For your Garlic Mash just add a peeled clove of garlic for every two serves of potatoes to the pot when you put the raw spuds in. Once boiled, drain and be careful not to tip the cloves out. Leave the boiled cloves in the pot when you mash 'em up as you usually do - de-lish!
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