This casserole has some unique tastes and aromas from Morocco that can be enjoyed in your own kitchen. Here is how to make Moroccan chicken casserole.
- 1 chicken (whole - cut into 4 quarters or pieces)
- 100 ml olive oil (3.5 fl oz)
- thyme (a few sprigs)
- 500 grams salad potatoes (cut lengthways (1 lbs))
- 150 grams black olives (stoned (5 oz))
- 6 shallots (halved)
- 2 tablespoons butter
- lemon zest
- 2 tablespoons white wine
- 3 bay leaves
- 2 tablespoons parsley (roughly chopped)
- 5 1/2 tablespoons paprika
- 150 grams cherry tomatoes (5 oz)
- 1 teaspoon cumin
- 1 red chili pepper dried
- salt and pepper (to taste)
- Preheat your oven to 392 degrees F, 200 degrees C, or gas mark 6.
- Marinate the chicken in the olive oil. Use a dash of salt and pepper for seasoning
- Boil the potatoes in a pot with water. Cook the potatoes for 3 minutes, remove the pot from the heat, drain the water out, and place the potatoes on the side for now
- Add 2 tablespoons of olive oil to a frying pan and start heating it up. Place the chicken pieces into the frying pan with the skin against the pan
- Add the shallots and garlic to the frying pan. Brown the potatoes in a separate pan and cook until everything is lightly browned
- Boil the lemon zest in water for 3 minutes
- Pour all of the ingredients, except the parsley, into a large bowl. Properly wash your hands and mix everything together
- Pour the mixture into a casserole dish and place the dish into the oven for 1 hour and 15 minutes. Use a baster to spread the juices around the casserole and on the top
- Remove from the oven and serve with parsley
- You can use 1/2 cup of water for basting if there’s not enough juice.
- This recipe serves 2 to 4 people.
Things You’ll Need
- large bowl
- casserole dish
- small pot
- frying pan