Moroccan Chicken Casserole

February 25, 2014

Moroccan Chicken Casserole
 
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Prep time
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Author:
Serves: 4 to 6
Ingredients
  • 1½ lb (750 g) skinless, bone-in chicken thighs
  • 1 tbsp olive oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 1 tsp crushed dried chilies
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1½ cups dry white wine
  • ½ cup dark raisins
  • ½ cup dried apricots, halved
  • 3 tbsp honey
  • 1 cinnamon stick
  • ½ tsp salt
  • ⅓ cup large pitted green olives, halved
  • ⅓ cup slivered almonds, toasted
Instructions
  1. Grease a large, shallow casserole dish.
  2. Preheat the oven to 350°F (180°C).
  3. Heat the oil in a large frying pan over medium high heat.
  4. Cook the chicken in 2 batches, for about 5 minutes on each side or until browned.
  5. Remove from the pan and place in a single layer in the prepared dish.
  6. Cook the onion and garlic in the same pan over medium high heat for about 5 minutes or until the onion is softened.
  7. Add the spices and cook for about 1 minute or until fragrant.
  8. Add the chicken.
  9. Add the wine, raisins, apricots, honey, cinnamon and salt.
  10. Cook, covered in the preheated oven for 1¼ hours.
  11. Stir in the olives.
  12. Cook, uncovered for about 15 minutes or until thickened slightly.
  13. Sprinkle with the almonds.
Notes
Make Ahead: The casserole can be prepared a day ahead and stored covered, in the refrigerator. Remove from the refrigerator 1 hour prior to cooking or freeze, covered for up to 3 months.

Serving Suggestion: Add chopped fresh mint and a drizzle of olive oil to hot couscous.

 

Posted in Casseroles, Stir-Fry and One Pot Meals and tagged