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.

Show Ads

[edit] Ingredients

whole chicken (cut into 4 quarters or pieces)
3.5 fl oz (100 ml) of olive oil
a few thyme sprigs
1 lbs 2 oz (500 grams) of salad potatoes (cut lengthways)
6 halved shallots
2 tablespoons of butter
5 oz (150 grams) of stoned black olives
lemon zest
2 tablespoons of white wine
3 bay leaves
2 tablespoons of roughly chopped parsley
1 1/2 tablespoons of paprika
5 oz (150 grams) of cherry tomatoes
1 teaspoon of cumin
1 dried red chili pepper
salt and pepper (for taste)

[edit] Steps

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.