Moroccan Chicken and Bean Casserole
A comforting casserole with Moroccan flavours, served with a walnut salsa.
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INGREDIENTS
- olive oil, for cooking
- 12 chicken pieces, skinless, bone-in thighs and drumsticks
- 2 red onions, finely diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 10ml (2 teaspoons) ground coriander
- 10ml (2 teaspoons) smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon dried red chilli flakes
- 10ml (2 teaspoons) honey
- 30ml (2 tablespoons) tomato paste
- 400g tin chopped tomatoes
- 125ml (1/2 cup) passata
- 300ml chicken stock
- 2 x 400g tin butterbeans, rinsed and drained
- salt and pepper, to taste
METHOD
Heat 1 tablespoon olive oil in a Le Creuset 24cm Signature Round Casserole.
Season the chicken with salt and black pepper. Working in batches, brown the chicken on both sides, remove and set aside.
Add a little more oil to the casserole. Sauté the onion until softened, about 6-8 minutes. Stir through the garlic and ginger and cook for another minute.
Add the spices, honey and tomato paste. Cook over a low heat for 2 minutes until fragrant, before adding the chopped tomatoes, passata and stock.
Return the chicken to the casserole, along with any resting juices. Cover with the lid and cook over a medium heat until the sauce is thickened and the chicken cooked through, about 45-50 minutes. Season with salt and black pepper, to taste.
Add the butterbeans and heat through
For the walnut salsa:
Roughly chop a handful of fresh coriander, parsley, dill and mint. Combine with 2 tablespoons roughly chopped toasted walnuts, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon finely diced preserved lemon, 1 teaspoon honey, salt and black pepper.
Image and recipe by Dianne Bibby.
