Moroccan-spiced chicken casserole

This Moroccan-spiced chicken casserole with chickpeas and apricots will take your taste buds on a trip to North Africa. We serve it with quinoa for a nutritious twist.



1.Preheat oven to 200°C.
2.Place chicken and spice mix in a large bowl; rub to coat.
3.Heat half the oil in a large frying pan. In batches, cook chicken over high heat until browned both sides. Transfer chicken to a 4-litre ovenproof dish. Add chickpeas and apricots, stir to combine.
4.Heat remaining oil in same frying pan; stir onion over heat until softened. Add tomatoes and stock to pan and bring to the boil. Carefully pour tomato mixture over chicken mixture; cover. Transfer to oven; roast about 15 minutes or until chicken is cooked through. Season to taste.
5.Meanwhile, cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain.
6.Top casserole with parsley, serve with quinoa.

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