|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
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.
Serve with couscous and coriander.
Fat saturated 3.90g
Fat Total 12.50g
Carbohydrate sugars –
Carbohydrate Total 37.50g
Dietary Fibre 7.20g
Super Food Ideas – August 2009 , Page 34
Recipe by Kim Coverdale