Spicy tomato and saffron chicken casserole

  • 15 mins preparation
  • 6 hrs 25 mins cooking
  • Serves 6
  • Print


Spicy tomato and saffron chicken casserole
  • 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


Spicy tomato and saffron chicken casserole
  • 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.

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