Name: Spicy tomato and saffron chicken casserole
Prep time: 15 min
Cook time: 385 min
Total time: 400 min
Yield: 6
Ingredients: 1/4 cup (35g) plain (all-purpose) flour; 2 tablespoon moroccan seasoning; 6 chicken thigh cutlets (1.2kg); 1 tablespoon vegetable oil; 1 large brown onion (200g), sliced thickly; 2 clove garlic, crushed; 2.5 centimetre piece fresh ginger (15g), grated; 1 fresh long red chilli, sliced thinly; 2 cup (500ml) chicken stock; 400 gram can diced tomatoes; 1/4 cup (70g) tomato paste; 1/4 teaspoon saffron threads; Preserved lemon gremolata; 1/3 cup fresh flat-leaf parsley, chopped finely; 1 tablespoon preserved lemon rind, sliced thinly; 1 clove garlic, crushed

Ingredients

1/4 cup (35g) plain (all-purpose) flour

2 tablespoon moroccan seasoning

6 chicken thigh cutlets (1.2kg)

1 tablespoon vegetable oil

1 large brown onion (200g), sliced thickly

2 clove garlic, crushed

2.5 centimetre piece fresh ginger (15g), grated

1 fresh long red chilli, sliced thinly

2 cup (500ml) chicken stock

400 gram can diced tomatoes

1/4 cup (70g) tomato paste

1/4 teaspoon saffron threads

Preserved lemon gremolata

1/3 cup fresh flat-leaf parsley, chopped finely

1 tablespoon preserved lemon rind, sliced thinly

1 clove garlic, crushed

Method

1.Combine flour and 1 tablespoon of the seasoning in small shallow bowl; toss chicken in flour mixture to coat, shake off excess.

2.Heat half the oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

3.Heat remaining oil in same pan, add onion, garlic, ginger, chilli and remaining seasoning; cook, stirring, until onion softens. Add ½ cup of the stock; cook, stirring, until mixture boils.

4.Stir onion mixture into cooker with remaining stock, undrained tomatoes, paste and saffron. Cook, covered, on low, 6 hours. Season to taste.

5.Make preserved lemon gremolata before serving. Remove and discard the flesh, wash the rind of preserved lemons before slicing. Combine parsley, lemon and garlic in a small bowl.

6.Sprinkle casserole with gremolata.

Preserved lemon is available at delicatessens and some supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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