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closeup of moroccan chicken casserole

Moroccan Chicken Casserole

Moroccan Chicken Casserole is a symphony of spices, complemented by the freshness of citrus and aromatic herbs, creating an unforgettable dish that will captivate your taste buds.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Moroccan
Servings 6
Calories 342 kcal

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
    chicken thighs being cooked to make moroccan chicken casserole
  • 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
    vegetables being sautéed to make moroccan chicken casserole
  • Bring to a boil, add chicken back into the pan and transfer into the oven. Cook for 1 hour.
    chicken added to the cast iron pan to make moroccan chicken casserole
  • Serve right away, topped with cilantro leaves.
    fresh cilantro for topping

Nutrition

Calories: 342kcalCarbohydrates: 11gProtein: 21gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 112mgSodium: 162mgPotassium: 492mgFiber: 2gSugar: 6gVitamin A: 2.578IUVitamin C: 34mgCalcium: 35mgIron: 2mg
Keyword casserole, chicken, moroccan, zucchini
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