Moroccan Chicken Casserole

 

8 boneless skinless chicken thighs, raw

1 onion, halved and finely sliced

3 cloves of garlic, crushed

1 teaspoon of freshly grated ginger

2 carrots, sliced

1 courgette (zucchini), halved lengthways and sliced

juice and zest of 1 orange

1 tablespoon of honey

300ml (1.25 cups) of chicken stock *see note

2 teaspoon of paprika

2 teaspoons of ground coriander

2 teaspoons of ground cumin

1 teaspoon of chilli powder

½ teaspoon of turmeric

¼ teaspoon of cinnamon

olive oil cooking spray

fresh coriander to garnish

Preheat oven to 180c, fan 160c, 350f or gas mark 4

Spray an oven proof casserole dish with spray oil over a medium high heat, add the chicken, onion, garlic and ginger and fry until lightly browned.

Add all the spices and mix to evenly coat.

Add the carrots, honey, juice and zest of one orange and the chicken stock and bake in the oven for approx 1 hour until chicken is cooked through and tender (adding in the courgette for the last 20 minutes to keep nice and tender or you can add at same time if you prefer) .

Season to taste with freshly ground salt and black pepper and garnish with fresh coriander.

Serve with your choice of sides. Enjoy!