Moroccan Chicken Casserole

Time 70 min
Difficulty Easy
Serves 4-6


Tegel Fresh Chicken Skinless Thighs
  • 4 - 6 Tegel Fresh Chicken Skinless Thighs
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon flour
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 punnet cherry tomatoes
  • 2 cups chicken stock
  • 1/2 cup dried apricots or dates, or a mix of both
  • 2 cinnamon sticks
  • ½ lemon, sliced in thin rounds
  • Fresh mint leaves, toasted almonds and pearl couscous salad to serve




  1. Preheat the oven to 180°C.
  2. Add the coriander, cumin, paprika, ginger and turmeric to a small bowl and mix to create your Moroccan spice blend.
  3. Place your chicken thigh cutlets on a plate and dust with half the spice mix and the flour. Season generously with salt and pepper.
  4. Heat a splash of oil in a large frying pan over medium high heat. Sear the chicken thighs until they are golden brown. Remove from the pan and place into a large oven proof dish.
  5. Add the onion and garlic to the pan and cook for 3 to 4 minutes over medium heat or until golden. Add the remaining spice mix and tomatoes and cook for a further minute. Add the stock and bring to the boil.
  6. Scatter the dried fruit, cinnamon sticks and lemon slices over the chicken then pour over the onion and stock mixture. Cover and bake in the oven for 1 hour, or until the chicken is tender.
  7. Garnish with mint and toasted almonds and serve with a side of pearl couscous salad

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