Name: Moroccan Chicken Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 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; 2 teaspoons 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

Jump to Recipe

Introduction

This Moroccan Chicken Casserole is a fragrant and comforting dish packed with warm spices and tender chicken. Slow-baked with fresh vegetables and a touch of honey and orange, it offers a perfect balance of sweet and savory flavors for any cozy meal.

A black pot filled with cooked chicken thighs in a rich orange-brown sauce, garnished with chopped green herbs. The chicken pieces have a browned, slightly crispy texture, and are mixed with sliced round orange carrots and green zucchini pieces. A wooden spoon rests inside the pot, its handle extending outwards. Nearby, there is a small wooden bowl filled with fresh green herbs and a white bowl filled with golden-brown fried potato cubes sprinkled with green herbs, all placed on a white marbled surface. A colorful patterned cloth partially peeks under the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 teaspoons 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

Instructions

Step 1: Preheat your oven to 180°C (160°C fan), 350°F, or gas mark 4.
Step 2: Lightly spray an ovenproof casserole dish with olive oil. Over medium-high heat, add the chicken thighs, sliced onion, crushed garlic, and grated ginger. Fry until the chicken is lightly browned on all sides.
Step 3: Sprinkle in all the spices—paprika, ground coriander, cumin, chilli powder, turmeric, and cinnamon. Stir well to coat the chicken and onions evenly with the spices.
Step 4: Add the sliced carrots, honey, orange juice and zest, and chicken stock to the casserole. Transfer the dish to the oven and bake for about 40 minutes.
Step 5: After 40 minutes, add the sliced courgette to the casserole to keep its texture tender. Continue baking for another 20 minutes or until the chicken is cooked through and vegetables are tender.
Step 6: Remove from the oven. Season with salt and freshly ground black pepper to taste. Garnish with fresh coriander before serving.
Step 7: Serve warm with your favorite sides such as couscous, rice, or crusty bread. Enjoy!

Tips & Variations

For extra depth, marinate the chicken with the spices and orange juice for 1-2 hours before cooking.
Swap chicken thighs for drumsticks or breast if preferred, but adjust cooking time accordingly.
Add chickpeas towards the end of cooking for added texture and protein.
Use sweet potato or parsnip instead of carrots for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The flavors often develop further after a day, making it great for next-day meals. Avoid freezing as the texture of the vegetables may change.

How to Serve

The image shows a red cast iron pan filled with pieces of cooked chicken thighs that are golden brown with a slightly crispy texture. These chicken pieces sit in a rich, orange-brown sauce that looks thick and glossy. Scattered among the chicken are thick slices of bright orange carrots and semi-circular green zucchini pieces. The dish is sprinkled with finely chopped green herbs that add a fresh look. The pan rests on a colorful cloth with red, green, and blue patterns, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in advance?

Yes, you can prepare the casserole a day ahead and refrigerate it before baking. This allows the flavors to meld nicely. Just add the courgette before baking to keep it tender.

What can I serve with Moroccan Chicken Casserole?

This dish pairs wonderfully with couscous, steamed rice, or warm flatbreads like pita or naan. A simple green salad or roasted vegetables also complement it well.