Moroccan Chicken Casserole is a flavorful, hearty dish that combines tender chicken thighs with a medley of vegetables and aromatic spices. The combination of sweet and savory flavors, along with the succulent texture of slow-cooked chicken, makes this dish truly unforgettable.
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Moroccan Chicken Casserole
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Moroccan Chicken Casserole
Ingredients
- 6-8 chicken thighs skin and bone in
- 2 tablespoon vegetable oil
- 1 medium white onion chopped
- 3 garlic cloves minced
- 1 medium carrot peeled and sliced
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 teaspoon fresh ginger
- zest and juice approx. ½ cup of 2 oranges
- 1 tablespoon honey
- 1 cup chicken stock
- 1 ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes
- a pinch of cinnamon
- ½ teaspoon ground turmeric
- fresh cilantro for topping
Instructions
- Preheat the oven to 180C/350F.
- Season chicken with salt and pepper on both sides. Heat up around 2 tablespoon of vegetable oil in a cast iron skillet, placed over medium-high heat. Brown chicken pieces skin side down first, then flip and cook for 1-2 minutes on the other side.6-8 chicken thighs, 2 tablespoon vegetable oil
- Remove chicken, lower the heat and add 2 tablespoon more of vegetable oil into the same pan.2 tablespoon vegetable oil
- Add bell peppers and carrots, stir and cook for 5 minutes. Mix in onions and zucchinis and cook for 5 minutes more. Add garlic, ginger, zest and spices, stir for 30-60 seconds and then pour in honey, orange juice and chicken stock. Bring to a boil, add chicken back into the pan and transfer into the oven. Cook for 1 hour.1 medium white onion, 3 garlic cloves, 1 medium carrot, 1 zucchini, 1 red bell pepper, 1 teaspoon fresh ginger, zest and juice, 1 tablespoon honey, 1 ½ teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili flakes, a pinch of cinnamon, ½ teaspoon ground turmeric, 1 cup chicken stock
- Bring to a boil, add chicken back into the pan and transfer into the oven. Cook for 1 hour.
- Serve right away, topped with cilantro leaves.fresh cilantro for topping
Video
Nutrition
📋Ingredients
- 6-8 chicken thighs, skin and bone in
- 2 tablespoon vegetable oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, peeled and sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 teaspoon fresh ginger
- zest and juice (approx. ½ cup) of 2 oranges
- 1 tablespoon honey
- 1 cup chicken stock
- 1 ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes
- a pinch of cinnamon
- ½ teaspoon ground turmeric
- fresh cilantro for topping
🔪How Do I Make It?
Preheat the oven to 180C/350F.
Season chicken with salt and pepper on both sides. Heat up around 2 tablespoon of vegetable oil in a cast iron skillet, placed over medium-high heat. Brown chicken pieces skin side down first, then flip and cook for 1-2 minutes on the other side.
Remove chicken, lower the heat and add 2 tablespoon more of vegetable oil into the same pan.
Add bell peppers and carrots, stir and cook for 5 minutes. Mix in onions and zucchinis and cook for 5 minutes more. Add garlic, ginger, zest and spices, stir for 30-60 seconds and then pour in honey, orange juice and chicken stock.
Bring to a boil, add chicken back into the pan and transfer into the oven. Cook for 1 hour.
Serve right away, topped with cilantro leaves.
🍽What Do I Serve With This Casserole Dish?
Couscous
A traditional side dish that pairs perfectly with Moroccan Chicken Casserole is couscous. Its light, fluffy texture soaks up the flavorful sauce, making each bite a delight. You can even add some dried fruits like apricots or raisins to mimic the sweet-savory profile of the casserole.
Quinoa
For a healthier twist, consider serving quinoa. It's packed with protein and has a slightly nutty flavor that complements the dish well. Quinoa is also gluten-free, making it an excellent option for those with dietary restrictions.
Roasted Vegetables
Another fantastic side option is roasted vegetables. Think Brussels sprouts, sweet potatoes, and cauliflower. These veggies add a different texture and additional nutrients, rounding out your meal nicely.
⏲️Chef's Tip
Change-up the Sauce
The sauce for this recipe is on the liquidy side, if you want to make it thicker you can lower the amount of stock to ⅔ cup and mix 1 tablespoon of flour into the vegetables when you are adding the spices in on the step 4.
Use Fresh Spices
The quality of your spices can make a big difference in the flavor of your dish. Freshly ground spices will provide a more robust and aromatic flavor compared to pre-ground ones that have been sitting in your pantry for months.
Don't Skip the Browning
Browning the chicken before baking it is essential for developing depth of flavor. The Maillard reaction that occurs during browning adds a savory complexity that you won't get if you skip this step.
Adjust to Taste
Feel free to tweak the seasoning and spice levels to your preference. If you like it spicier, add more chili flakes. If you prefer it sweeter, a touch more honey will do the trick.
💭Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs. However, keep in mind that chicken breasts tend to be less juicy and may require less cooking time to avoid drying out.
Is This Dish Freezer-Friendly?
Absolutely! Moroccan Chicken Casserole can be frozen and reheated. Just make sure to store it in an airtight container and consume it within three months for the best flavor.
Can I Make This Dish Ahead of Time?
Yes, you can prepare this dish a day ahead. Simply follow all the steps until the baking part. Store the prepped casserole in the fridge and bake it when you're ready to serve.
🥘More Easy Casseroles
Chicken is simply the GOAT when it comes to casserole dishes. I love how it makes the perfect pallet on which to paint a sea of flavors - and each dish is so different, yet the chicken is always delicious. Check out these chicken-based recipes that just call for making yours:
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