Name: Moroccan-spiced chicken casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.3 kilogram chicken thigh fillets; 1 tablespoon Moroccan spice mix; 2 tablespoon olive oil; 400 gram canned chickpeas, drained, rinsed; 1/2 cup (75g) dried apricots; 1 (200g) brown onion, thinly sliced; 800 grams canned crushed tomatoes; 1/2 cup (125ml) chicken stock; 3/4 cup (150g) tri-coloured quinoa, rinsed; 1/3 cup fresh flat-leaf parsley sprigs

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.

Serves 4

Cook

40M

Ingredients

1.3 kilogram chicken thigh fillets

1 tablespoon Moroccan spice mix

2 tablespoon olive oil

400 gram canned chickpeas, drained, rinsed

1/2 cup (75g) dried apricots

1 (200g) brown onion, thinly sliced

800 grams canned crushed tomatoes

1/2 cup (125ml) chicken stock

3/4 cup (150g) tri-coloured quinoa, rinsed

1/3 cup fresh flat-leaf parsley sprigs

Method

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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