Moroccan chicken casserole

Moroccan chicken casserole

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

The ingredient of Moroccan chicken casserole

  1. 1 medium red onion, chopped
  2. 2 garlic cloves, crushed
  3. 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  4. 2 large carrots, peeled, cut into 3cm pieces
  5. 1 large red capsicum, cut into 3cm pieces
  6. 2 tablespoons plain flour
  7. 500g Campbells Velish Moroccan Vegetable soup
  8. 2 cups Massel chicken style liquid stock
  9. 2 x 125g cans chickpeas, drained, rinsed
  10. Couscous, to serve
  11. Fresh coriander leaves, to serve

The instruction how to make Moroccan chicken casserole

  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.
  2. Serve with couscous and coriander.

Nutritions of Moroccan chicken casserole

fatContent: 425.42 calories
saturatedFatContent: 12.5 grams fat
carbohydrateContent: 3.9 grams saturated fat
sugarContent: 37.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.8 grams protein
sodiumContent: 122 milligrams cholesterol

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