Moroccan chicken casserole

Moroccan chicken casserole


This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

The ingredient of Moroccan chicken casserole

  1. 1 medium red onion, chopped
  2. 2 garlic cloves, crushed
  3. 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  4. 2 large carrots, peeled, cut into 3cm pieces
  5. 1 large red capsicum, cut into 3cm pieces
  6. 2 tablespoons plain flour
  7. 500g Campbells Velish Moroccan Vegetable soup
  8. 2 cups Massel chicken style liquid accretion
  9. 2 x 125g cans chickpeas, drained, rinsed
  10. Couscous, to minister to
  11. roomy coriander leaves, to help

The instruction how to make Moroccan chicken casserole

  1. Preheat slow cooker not far off from high. mount up onion, garlic, chicken, carrot, capsicum and flour. rouse to combine. accumulate soup and stock. Season when pepper. shorten heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.
  2. encouragement in the same way as couscous and coriander.

Nutritions of Moroccan chicken casserole

fatContent: 425.42 calories
saturatedFatContent: 12.5 grams fat
carbohydrateContent: 3.9 grams saturated fat
sugarContent: 37.5 grams carbohydrates
cholesterolContent: 36.8 grams protein
sodiumContent: 122 milligrams cholesterol

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