Moroccan Chicken Casserole Recipe

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Photo: Moroccan chicken casserole
Photography by John Paul Urizar

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

To Prep 0:20
To Cook 6:00


1 medium red onion, chopped
2 garlic cloves, crushed
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
2 tablespoons plain flour
500g Campbell’s Velish Moroccan Vegetable soup
2 cups chicken stock
2 x 125g cans chickpeas, drained, rinsed
Couscous and fresh coriander leaves, to serve


Step 1
Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.

Step 2
Serve with couscous and coriander.


Energy 1780kJ
Fat saturated 3.90g
Fat Total 12.50g
Carbohydrate sugars –
Carbohydrate Total 37.50g
Dietary Fibre 7.20g
Protein 36.80g
Cholesterol 122.00mg
Sodium 1208.00mg

Super Food Ideas – August 2009 , Page 34
Recipe by Kim Coverdale

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