Moroccan Chicken Casserole – Delicious hearty and wholesome casserole with the lovely flavours of Moroccan inspired spices.
Moroccan Casserole
This Moroccan Chicken Casserole is a family favourite and packed with flavour. All cooked in one pan, don’t you just love that kind of meals.
For casseroles, I prefer to use chicken thighs as I find the meat stays really moist and absorbs more of the flavour, than chicken breast.
If you prefer chicken breasts, you may want to reduce the cooking time to ensure it is not overcooked.
Cast Iron Cooking
I also love to use cast iron for these kinds of dishes. Cast iron is a great cooking vessel, as they can be used on the stove and transferred to the oven and I swear food tastes so much better.
Hey, have you ever cooked a steak in a regular pan and then cooked a steak in a cast-iron one. The difference is phenomenal. You just don’t get the same kind of sear and flavour with a regular pan.
Sides for Moroccan Chicken Casserole
This Moroccan Chicken Casserole is great served with this Roasted Butternut Squash Rice.
or for a healthier veggie-packed alternative, this goes really well alongside my Roasted Butternut Squash Cauliflower Rice.
More Chicken Recipes
Want some more chicken casserole recipes? check out all these delicious options:
- SMOKED PAPRIKA CHICKEN CASSEROLE (INSTANT POT, SLOW COOKER OR STOVE TOP)
- CHICKEN AND BAKED BEAN CASSEROLE
- MEDITERRANEAN CHICKEN CASSEROLE
- SLOW COOKED CHICKEN CASSEROLE
or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc
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Low Syn Moroccan Chicken Casserole
Ingredients
- 8 boneless skinless chicken thighs, raw
- 1 onion, halved and finely sliced
- 2 cloves of garlic, crushed
- 1 teaspoon of freshly grated ginger
- 2 carrots, sliced
- 1 courgette (zucchini), halved lengthways and sliced
- juice of 1 orange (1 syn)
- 1 tablespoon of honey (3 syns)
- 300ml/1.25 cups of chicken stock
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of chilli powder
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of ground cloves
- cooking oil spray
- fresh coriander to garnish
Instructions
- Preheat oven to 180c of 350f
- Spray a frying pan with spray oil over a medium high heat, add the chicken, onion, garlic and ginger and fry until lightly browned.
- Add all the spices and mix to evenly coat.
- Transfer to an oven proof dish with a lid. Add the vegetables, honey, juice and zest of one orange and the chicken stock and bake in the oven for approx 1-1 1/2 hours. Chicken should be cooked through but still tender.
- Season with salt and black pepper and garnish with fresh coriander.
- Serve alongside my Roasted Butternut Squash Rice or Roasted Butternut Cauliflower Rice and green beans or your own choice of sides.
Notes
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly
- Slimming World - 1 syn per serving
- WW Green Smart Points - 6 per serving
- WW Blue Smart Points - 6 per serving
- WW Purple Smart Points - 6 per serving
- Whole30 - omit honey
- Gluten Free - use gluten-free stock
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 285Total Fat 7.3gSaturated Fat 1.9gCholesterol 170.0mgSodium 495mgCarbohydrates 14.7gFiber 2.1gSugar 9.5gProtein 38g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Would it be ok to have this with some rice…superfree food wise?
yes I should think so, it has quite a bit of superfree in the recipe. You could always add some more vegetables like peppers etc too.
I just made this today. Really yummy and easy to follow thanks!
Could this be made in the instant pot please?? I have really bad arthritis and the instant pot is so much easier for me to use than my regular oven . Thanks for your amazing recipes!
Lovely stuff – made this tonight and it’s simple and tasty, a winning combination!
Hi, can you please define “Syn”? Is it a measurement?
Hi Anisa – Syns are part of the Slimming World program and is an allowance given to foods which are not free on the plan. You can read more about the program here: http://www.slimmingeats.com/blog/slimming-world-review – if you are not doing Slimming World you can just ignore the syn part. I do also include a calorie estimation and WW Smart Points.
Sound delicious. Could this be done in a slow cooker?
Hi Emma – I am sure it will work fine in the slow cooker. You may need to reduce liquid slightly. As generally dishes don’t reduce down when done in a slow cooker.
Fabulous recipe – would really recommend.
Just put everything in the slow cooker – was a big hit!
Going to add chickpeas and spinach at the end next time.
This was absolutely delicious, served with roasted butternut squash and cauliflower rice. Thank you for all the wonderful recipes.
I made this today in the slow cooker and served it with the butternut squash rice as recommended. It was delicious, warm & spicy with a hint of orange. I will definitely make again.
Very yummy. Added some chickpeas and some tomatoes(had some that had to be used) and served over couscous.
I made this today (baked it in the instant pot)- it was delish & very easy to make http://www.slimmingeats.com/blog/moroccan-chicken-casserole#.VrWAT9ffXCR