Easy, no-fuss dish which tastes sooooo good. My aunt taught me how to make this a few months ago.
Pre-heat the oven to 180C.
Slice each potato into 4 wedges and place in a medium-sized saucepan. Boil the kettle, and add enough boiling water to completely cover the potatoes. Cook on high heat for 5 minutes, drain and set aside.
Slice the onion into 6 wedges. In a regular frypan over medium/high heat, quickly fry the onion and garlic until the onion is clear but not brown, breaking up the onion wedges as they fry.
Tip the onion and garlic into a 4 litre casserole dish (with a lid). In the same frypan, fry the chicken for 3 minutes on each side, then place in the bottom of the casserol dish.
Add the par-cooked potatoes to the casserole dish, slotting roughly evenly around the chicken pieces.
In a relatively even layer, pour 1/3 of the jar of Moroccan Seasoning over the entire contents of the casserole dish, and enough cream to almost cover it. Depending on the shape of your dish, this may be the entire 600ml, or only half.
Put the lid on and place in the oven for half an hour, or until potato is tender.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
When cooking this dish, the cream usually starts to separate. I serve the potato and chicken with a slotted spoon, then stir the sauce before pouring over the food. The cream will still have lumps, a bit like cottage cheese, but it is supposed to.
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