Moroccan Chicken Casserole

Name: Moroccan Chicken Casserole
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 30 ml/2 tbsp tomato purée (paste); 450 g/1 lb chicken thighs, skinned; 2 garlic cloves, crushed; 6 shallots, peeled and cut in half; a handful of roughly torn fresh coriander (cilantro), to garnish; 2.5 cm/1 in piece of fresh root ginger, grated; 200 g/7 oz canned cherry tomatoes; salt and ground black pepper; 7.5 ml/1½ tsp smoked paprika; 7.5 ml/1½ tsp ground cumin; 225 g/8 oz butternut squash, peeled and cut into 2 cm/¾ in cubes; 1.2 litres/2 pints/5 cups chicken stock; 300 g/12 oz/2 cups pearl quinoa; 115 g/4 oz/scant 1 cup cooked chickpeas; 5 ml/1 tsp ground ginger; chunks of fresh bread, to serve; 25 g/1 oz/¼ cup raisins; 30 ml/2 tbsp vegetable oil; 50 g/2 oz/½ cup black olives, pitted; 1 preserved lemon, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This tagine-style casserole of spiced meat and vegetables is packed with North African flavours. It is marvellous as a delicious one-pot meal for many hungry mouths, and is nutritionally well balanced since it contains three protein sources (chicken, chickpeas and quinoa), as well as carbohydrate and a generous amount of vegetables.

Ingredients

30 ml/2 tbsp vegetable oil
450 g/1

Africa
Morocco
Main course
Gluten-free
Mediterranean
Spicy

Method

Heat the oven to 180°C/350°F/Gas 4. Heat 15 ml/1 tbsp of the vegetable