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Moroccan Chicken Casserole

i couldnt get a photo of the morccoan chicken casserole, so just put this pic in.


  • 1.5kg chicken pieces

  • 2 tablespoons oil

  • 1 large onion, sliced

  • 2 cloves garlic, crushed

  • 1/2 teaspoon ground cinnamon

  • 2 teaspoons ground cumin

  • 2 teaspoons ground turmeric

  • 2 strips lemon rind

  • 1/4 cup lemon juice

  • 1 400g can tomatoes

  • 1/2 cup chicken stock

  • 1 300g can chickpeas, drained, rinsed

  • 1/2 cup pitted black olives (optional)

  • fresh herbs and lemon rind to garnish


  • 1.

    Remove skin from chicken pieces. heat oil in large pan, add chicken, in batches, and cook until browned all over.

  • 2.

    Add onion, garlic, and spices to same pan; cook ,stirring until soft. return chicken to pan with rind, juice, undrained tomatoes, and stock. bring to the boil; simmer, covered, for about 40minutes, or until chicken is cooked through.

  • 3.

    Stir in chickpeas and olives; simmer, uncovered for about 10minutes, or until sauce is slightly thickened.

  • 4.

    Serve garnished with fresh herbs and rind.


for an easier version of this recipe i just throw everything into the slow cooker, on low, in the morning, about 8:45am, and by the time i get home at 4pm, dinner is cooked.
both thumbs up for this one

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