The Anonymous Widower

Moroccan Chicken Casserole

This is something I wouldn’t have cooked, as if asked I would have said that I didn’t like apricots.  But it was very nice.  As I cooked it late at night, I actually froze it in four small pots and have only ate it after defrosting in the AGA.

The great advantage for me about this recipe is that it only uses one saucepan.

I got it from Crazy Squirrel.

You will need the following for four.

  • 8 Chicken thighs – I used 4 breasts cut in half
  • 2 Onions, chopped
  • 2cm piece Root ginger, finely chopped
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 180g Dried apricots
  • 500ml Chicken stock – I made a gluten-free stock from a Marigold bouillon powder
  • Salt and freshly ground Black pepper

And this is how you make it.

  1. In a large saucepan fry the chicken thighs over a high heat until brown all over (approximately 10 minutes).
  2. Add the onion and spices and fry for a further 5 minutes until the onion has softened.
  3. Add the remaining ingredients, mix well and simmer for 20 minutes. Serve immediately.

It is very simple.

July 25, 2009 - Posted by | Food | ,


  1. Mmm. This sounds good.
    Have you ever tried adding preserved lemons to it? A couple chopped up and added about 10 minutes before serving will really add something extra.

    Comment by J-in-Wales | July 27, 2009 | Reply

  2. I’ll try that!

    Comment by AnonW | July 27, 2009 | Reply

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