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Moroccan Chicken & Vegetable Casserole

Prep Time: 10 min

Cook Time: 1.5 Hours

Serves: 5-6

Moroccan Chicken & Vegetable Casserole.jpg


  • 2T olive oil

  • 1 red onion, sliced

  • 2 large chicken breasts (around 600g)

  • 2t ground coriander

  • 2t ground cumin

  • 1t turmeric

  • 1/2t cinnamon

  • 1/4t chilli powder (optional)

  • 1 zucchini, cubed

  • 1 red capsicum, deseeded, sliced

  • 400g chopped tomatoes, canned

  • 400g chickpeas, canned, drained

  • 10 dried apricots, chopped

  • 250ml chicken stock

  • salt & pepper

  • handful fresh coriander, chopped to serve


  1. Preheat the oven at 200C/180C fan-forced.

  2. Heat up the oil in a oven-proof saucepan or flame proof casserole dish on a medium heat.

  3. Gently fry the chicken and red onion for 8 minutes until browned, stir occasionally.

  4. Add spices and cook off for 30 seconds.

  5. Add the rest of the ingredients except coriander.

  6. Once it's at a gentle simmer l cover with a lid and place into the oven.

  7. Cook for around 45 minutes until the sauce has thickened. If too watery remove lid carefully and cook for a further 10 minutes.

  8. Sprinkle with chopped coriander to serve.

Serves with brown rice and or a green salad.


*** For a vegetarian option replace the chicken with 500g of sweet potato or pumpkin & use vegetable stock.

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