Moroccan Chicken Casserole - Delicious hearty and wholesome casserole with the lovely flavours of Moroccan inspired spices.
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.
Calories in Moroccan Chicken Casserole
These delicious Moroccan Casserole serves four people and has 285 calories per serving (no sides).
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients in Moroccan Chicken Casserole
To prepare theis Moroccan Chicken Casserole, here are some notes on the ingredients used:
- Chicken Thighs: This recipe calls for skinless and boneless chicken thighs. While chicken breast is an acceptable alternative, I highly recommend using chicken thighs for the best results and flavour.
- Onion: I use a regular white onion
- Garlic: fresh garlic minced, but lazy or jarred mince garlic is fine also.
- Ginger: fresh ginger root, peel and grated
- Carrots - sliced into round
- Courgette (Zucchini) - halved lengthwise and sliced
- Seasonings - I use a delicious blend of seasonings for flavour in this casserole, such as ground cumin, coriander, paprika, chilli powder turmeric and cinnamon
- Honey: just the regular runny kind is fine, or you can use maple syrup as a substitute.
- Orange - the zest (orange part) and juice of a small fresh orange adds a lovely flavour to the broth.
- Stock: It's crucial to use the right ratio of stock cubes for the required amount of stock. Not all stock cubes are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Low Calorie Spray: use your preferred brand. I like to opt for one without any emulsifiers, such as a avocado or olive oil spray.
- Fresh coriander (cilantro): Adds an extra depth of flavour and vibrant color to the dish.
- Salt and Pepper: These essential flavour enhancers play a crucial role in elevating the taste of your dishes. We use them to season the steak bites and recommend using them to season the final dish to taste as well. They ensure your food is never bland when used appropriately.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
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.
Chicken Breast versus Chicken Thigh
One question I get asked a lot is can I use chicken breast instead of thigh and while you can with many recipes, I don't recommend making the swap this recipe.
Chicken thighs just stay so much more tender and the juices from the darker meat add more depth and flavour to the casserole.
How to make a thicker Sauce
I like this casserole just as it is with a delicious flavoursome broth, so don't feel the need to thicken the sauce in this recipe.
However, if you like a thicker sauce? you can simply just add in a thickening starch like cornstarch, arrow root powder or tapioca starch. All work the same and have similar calories.
Just mix about a tablespoon with a little water to make a slurry, and then stir this into the casserole, you will need to continue to heat for it to thicken the sauce as takes approx 5-8 minutes to thicken the sauce. This can be done on the stove by gently bubbling.
Sides for Moroccan Chicken Casserole
This Moroccan Chicken Casserole is great served with various different sides, I went for some potatoes cooked in olive oil spray in the oven with a little turmeric and salt.
Some of the my other favourite sides to serve with this are:
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 (Stove Top, Slow Cooker and Instant Pot)
- Slow Cooked Chicken Casserole
- Mediterranean Chicken Casserole
- Slow Cooker Crack Chicken
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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- 8 boneless skinless chicken thighs, raw
- 1 onion, halved and finely sliced
- 3 cloves of garlic, crushed
- 1 teaspoon of freshly grated ginger
- 2 carrots, sliced
- 1 courgette (zucchini), halved lengthways and sliced
- juice and zest of 1 orange
- 1 tablespoon of honey
- 300ml (1.25 cups) of chicken stock *see note
- 2 teaspoon of paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of chilli powder
- ½ teaspoon of turmeric
- ¼ teaspoon of cinnamon
- olive oil cooking spray
- fresh coriander to garnish
- Preheat oven to 180c, fan 160c, 350f or gas mark 4
- Spray an oven proof casserole dish 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.
- Add the carrots, honey, juice and zest of one orange and the chicken stock and bake in the oven for approx 1 hour until chicken is cooked through and tender (adding in the courgette for the last 20 minutes to keep nice and tender or you can add at same time if you prefer) .
- Season to taste with freshly ground salt and black pepper and garnish with fresh coriander.
- Serve with your choice of sides. Enjoy!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free stock
*Note on Chicken Stock - ensure you are using the correct ratio of stock cubes for the amount of stock needed. Not all stock cubes are equal.
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 285Total Fat 7.3gSaturated Fat 1.9gCholesterol 170.0mgSodium 495mgCarbohydrates 14.7gFiber 2.1gSugar 9.5gProtein 38g