MOROCCAN CHICKEN CASSEROLE

Moroccan Chicken Casserole image

I don't know how authentic this is. I often make it for large groups as it is so quick, easy and tasty.

Provided by kodi_inoz

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

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Ingredients

1 kg chicken piece
3 tablespoons olive oil
2 red onions, sliced
3 garlic cloves, crushed
1 tablespoon plain flour
3 teaspoons ground cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons paprika
750 ml chicken stock
1 cinnamon stick
600 g sweet potatoes, diced
1 lemon
coriander
salt and pepper

Steps:

Mix flour, cumin, turmeric and paprika together and dust the chicken.
Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan.
Heat remaining oil and fry chicken pieces in batches until browned on all sides.
Add chicken, onions, stock, cinnamon and salt and pepper to the pot.
Bring to boil then simmer for 30 minutes.
Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender.
Squeeze a little lemon over the chicken and garnish with fresh coriander leaves.
Serve with couscous and steamed green beans.

Nutrition Facts : Calories 874.3, Fat 50.8, SaturatedFat 12.9, Cholesterol 193.2, Sodium 535.8, Carbohydrate 49.2, Fiber 7.3, Sugar 11.8, Protein 55.3