Moroccan Chicken Casserole

• Meat

  • 8 Chicken thighs, boneless

• Produce

  • 2 Carrots
  • 1 tsp Chilli, powder
  • 2 tsp Coriander, ground
  • 1 Coriander, fresh
  • 1 Courgette
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 Onion

• Canned Goods

  • 300 ml Chicken stock

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 tsp Paprika
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Spray oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • juice of an orange (1 syn

Found on slimmingeats.com

Description

Ingredients

• 8 boneless chicken thighs (all visible fat removed)
• 1 onion, halved and finely sliced
• 2 cloves of garlic, crushed
• 1 teaspoon of freshly grated ginger
• 2 carrots, sliced
• 1 courgette (zucchini), halved lengthways and sliced
• juice of an orange (1 syn)
• 1 tablespoon of honey (3 syns) – omit for Whole30
• 300ml/1.25 cups of chicken stock
• 2 teaspoons of ground coriander
• 2 teaspoons of ground cumin
• 1 teaspoon of chilli powder
• 1 teaspoon of paprika
• ½ teaspoon of turmeric
• ¼ teaspoon of cinnamon
• ¼ teaspoon of ground cloves
• Spray Oil
• fresh coriander to garnish

Directions

• Preheat oven to 180c of 350f
• Spray a frying pan 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.
• Transfer to an oven proof dish with a lid. Add the vegetables, honey, juice and zest of one orange and the chicken stock and bake in the oven for approx 1-1½ hours. Chicken should be cooked through but still tender.
• Season with salt and black pepper and garnish with fresh coriander.
• Serve alongside my Roasted Butternut Squash Rice or Roasted Butternut Cauliflower Rice and green beans or your own choice of sides.

Nutrition