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.

  • 40 mins cooking
  • Serves 4
  • Print


  • 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


  • 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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