by Mandy Wilks

Created on: November 06, 2010

There are literally hundreds of recipes for a chicken casserole, most of them though do tend to end up tasting very much alike. If you would like to try a really different approach to a chicken casserole you really should try this delicious Moroccan recipe; the use of the cinnamon sticks in this recipe gives it an intense flavour and it is truly delicious.

It also has the advantage of being a healthy, low fat recipe and makes a great family meal.

MORROCAN CHICKEN & CINNAMON CASSEROLE

Serves: 4

INGREDIENTS

4 chicken breasts
1 tsp olive oil
6 cinnamon stick

1 green pepper, deseeded and sliced
1 red pepper, deseeded and sliced
1 medium onion, sliced
½" piece root ginger, peeled and grated
3 garlic cloves, crushed
1 jalapeno chilli, finely chopped
3 tomatoes, chopped  
Salt and freshly ground black pepper to taste
 ½ pt chicken stock
1 tablespoon white wine vinegar
1 teaspoon lemon juice
1 tablespoon chopped parsley

METHOD

1. Preheat the oven to 180°C/350°F, Gas Mark 4.

2. Heat the olive oil in a saucepan, add the chicken cook for about 6 minutes, and drain on kitchen paper and put into a casserole dish.

3. Chop the cinnamon into small pieces, add to the pan and cook on a medium heat for 5 minutes – soften, but do not colour.

Remove the cinnamon and put to one side.

4. Sauté the onion and garlic for five minutes until soft, but not brown.

5. Add the ginger, peppers, jalapeno pepper and tomatoes and fry for two more minutes.

6. Add the chicken stock and vinegar and heat, pour mixture over chicken and sprinkle with the cinnamon.

7. Cover and put into the oven for 25 minutes or until the chicken is thoroughly cooked.

8. Take the casserole from the oven and strain the stock into a clean pan. Simmer until reduced to a third of its volume, add the lemon juice, and simmer further to reduce to coating consistency.

9. Return chicken  and peppers to the sauce.

10. Check the seasoning and sprinkle with the chopped parsley.

This dish is delicious served over boiled rice.

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