Moroccan Chicken Casserole - Delicious hearty and wholesome casserole with the lovely flavours of Moroccan inspired spices.
Moroccan Casserole
This Moroccan Chicken Casserole is a family favourite and packed with flavour. All cooked in one pan, don't you just love that kind of meals.
For casseroles, I prefer to use chicken thighs as I find the meat stays really moist and absorbs more of the flavour, than chicken breast.
If you prefer chicken breasts, you may want to reduce the cooking time to ensure it is not overcooked.
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Calories in Moroccan Chicken Casserole
These delicious Moroccan Casserole serves four people and has 285 calories per serving (no sides).
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients in Moroccan Chicken Casserole
To prepare theis Moroccan Chicken Casserole, here are some notes on the ingredients used:
- Chicken Thighs: This recipe calls for skinless and boneless chicken thighs. While chicken breast is an acceptable alternative, I highly recommend using chicken thighs for the best results and flavour.
- Onion: I use a regular white onion
- Garlic: fresh garlic minced, but lazy or jarred mince garlic is fine also.
- Ginger: fresh ginger root, peel and grated
- Carrots - sliced into round
- Courgette (Zucchini) - halved lengthwise and sliced
- Seasonings - I use a delicious blend of seasonings for flavour in this casserole, such as ground cumin, coriander, paprika, chilli powder turmeric and cinnamon
- Honey: just the regular runny kind is fine, or you can use maple syrup as a substitute.
- Orange - the zest (orange part) and juice of a small fresh orange adds a lovely flavour to the broth.
- Stock: It's crucial to use the right ratio of stock cubes for the required amount of stock. Not all stock cubes are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Low Calorie Spray: use your preferred brand. I like to opt for one without any emulsifiers, such as a avocado or olive oil spray.
- Fresh coriander (cilantro): Adds an extra depth of flavour and vibrant color to the dish.
- Salt and Pepper: These essential flavour enhancers play a crucial role in elevating the taste of your dishes. We use them to season the steak bites and recommend using them to season the final dish to taste as well. They ensure your food is never bland when used appropriately.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Cast Iron Cooking
I also love to use cast iron for these kinds of dishes. Cast iron is a great cooking vessel, as they can be used on the stove and transferred to the oven and I swear food tastes so much better.
Hey, have you ever cooked a steak in a regular pan and then cooked a steak in a cast-iron one. The difference is phenomenal. You just don't get the same kind of sear and flavour with a regular pan.
Chicken Breast versus Chicken Thigh
One question I get asked a lot is can I use chicken breast instead of thigh and while you can with many recipes, I don't recommend making the swap this recipe.
Chicken thighs just stay so much more tender and the juices from the darker meat add more depth and flavour to the casserole.
How to make a thicker Sauce
I like this casserole just as it is with a delicious flavoursome broth, so don't feel the need to thicken the sauce in this recipe.
However, if you like a thicker sauce? you can simply just add in a thickening starch like cornstarch, arrow root powder or tapioca starch. All work the same and have similar calories.
Just mix about a tablespoon with a little water to make a slurry, and then stir this into the casserole, you will need to continue to heat for it to thicken the sauce as takes approx 5-8 minutes to thicken the sauce. This can be done on the stove by gently bubbling.
Sides for Moroccan Chicken Casserole
This Moroccan Chicken Casserole is great served with various different sides, I went for some potatoes cooked in olive oil spray in the oven with a little turmeric and salt.
Some of the my other favourite sides to serve with this are:
More Chicken Recipes
Want some more chicken casserole recipes? check out all these delicious options:
- Smoked Paprika Chicken Casserole (Instant Pot, Slow Cooker or Stove Top)
- Chicken and Baked Bean Casserole (Stove Top, Slow Cooker and Instant Pot)
- Slow Cooked Chicken Casserole
- Mediterranean Chicken Casserole
- Slow Cooker Crack Chicken
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Moroccan Chicken Casserole
Moroccan Chicken Casserole - Delicious hearty and wholesome casserole with the lovely flavours of Moroccan inspired spices.
Ingredients
- 8 boneless skinless chicken thighs, raw
- 1 onion, halved and finely sliced
- 3 cloves of garlic, crushed
- 1 teaspoon of freshly grated ginger
- 2 carrots, sliced
- 1 courgette (zucchini), halved lengthways and sliced
- juice and zest of 1 orange
- 1 tablespoon of honey
- 300ml (1.25 cups) of chicken stock *see note
- 2 teaspoon of paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of chilli powder
- ½ teaspoon of turmeric
- ¼ teaspoon of cinnamon
- olive oil cooking spray
- fresh coriander to garnish
Instructions
- Preheat oven to 180c, fan 160c, 350f or gas mark 4
- Spray an oven proof casserole dish with spray oil over a medium high heat, add the chicken, onion, garlic and ginger and fry until lightly browned.
- Add all the spices and mix to evenly coat.
- Add the carrots, honey, juice and zest of one orange and the chicken stock and bake in the oven for approx 1 hour until chicken is cooked through and tender (adding in the courgette for the last 20 minutes to keep nice and tender or you can add at same time if you prefer) .
- Season to taste with freshly ground salt and black pepper and garnish with fresh coriander.
- Serve with your choice of sides. Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free stock
*Note on Chicken Stock - ensure you are using the correct ratio of stock cubes for the amount of stock needed. Not all stock cubes are equal.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 285Total Fat 7.3gSaturated Fat 1.9gCholesterol 170.0mgSodium 495mgCarbohydrates 14.7gFiber 2.1gSugar 9.5gProtein 38g
Jodie Duarte says
Would it be ok to have this with some rice...superfree food wise?
Anonymous says
yes I should think so, it has quite a bit of superfree in the recipe. You could always add some more vegetables like peppers etc too.
Emma says
I just made this today. Really yummy and easy to follow thanks!
June says
Could this be made in the instant pot please?? I have really bad arthritis and the instant pot is so much easier for me to use than my regular oven . Thanks for your amazing recipes!
Emily Knight says
Lovely stuff - made this tonight and it's simple and tasty, a winning combination!
Anisa says
Hi, can you please define “Syn”? Is it a measurement?
Shevy (Slimming Eats) says
Hi Anisa - Syns are part of the Slimming World program and is an allowance given to foods which are not free on the plan. You can read more about the program here: http://www.slimmingeats.com/blog/slimming-world-review - if you are not doing Slimming World you can just ignore the syn part. I do also include a calorie estimation and WW Smart Points.
Emma says
Sound delicious. Could this be done in a slow cooker?
Shevy (Slimming Eats) says
Hi Emma - I am sure it will work fine in the slow cooker. You may need to reduce liquid slightly. As generally dishes don't reduce down when done in a slow cooker.
Jenny Stevens says
Fabulous recipe - would really recommend.
Just put everything in the slow cooker - was a big hit!
Going to add chickpeas and spinach at the end next time.
Ann dealtry says
This was absolutely delicious, served with roasted butternut squash and cauliflower rice. Thank you for all the wonderful recipes.
June Waight says
I made this today in the slow cooker and served it with the butternut squash rice as recommended. It was delicious, warm & spicy with a hint of orange. I will definitely make again.
Christian says
Very yummy. Added some chickpeas and some tomatoes(had some that had to be used) and served over couscous.
Diana Grice says
I made this today (baked it in the instant pot)- it was delish & very easy to make http://www.slimmingeats.com/blog/moroccan-chicken-casserole#.VrWAT9ffXCR
LiRe says
Absolutely lovely recipe. Had it with rice. Did add some fresh chillis to it as we like heat. It was perfect. Has been requested again, always a good sign. Easy to do and once in the oven you can just leave it. I thought it was going to be a little dry so was going to add some more stock but no...it was fine. Off now to look for another new one for this week, might try the peach chicken bake but not too sure if our uk peaches will be ripe enough. Could you use tinned?
Siobhan (Slimming Eats) says
Another reader used canned peaches and said they were fine. I am not sure how it compares to fresh peaches though, as i've only tested with fresh. Hope that helps 🙂
Beverley Harkus says
Hi there,
Do you think this one would work in an electric tagine? I got one two years ago for Chrimbo but have never used it and this sounds like a perfect one to try
Siobhan (Slimming Eats) says
I don't see why it wouldn't but I haven't got one to test unfortunatley.
Pauline says
Made this a few weeks ago and it was delicious ….. I did add chick peas just because I love them 🙂
Christine Hemsley says
Hi I’m going to make this. Do you put the lid on when it goes into the oven?
Milly says
This was an absolutely delicious one pot wonder. Along with the courgettes, I threw in a few par boiled baby potatoes. Defo making again.
David says
Great combination of flavours. - served it over cauliflower rice. Was able to let the sauce thicken on its own by reducing it for a few minutes on the stovetop. Thanks for sharing!
Claudia Stahl says
Can you please tell me if you would consider this recipe more flavorful than spicy? I’m fixing it for someone who loves flavor but doesn’t enjoy spicy heat. The ingredients sound like a nice blend of sweet and spice. Thank you!
Siobhan (Slimming Eats) says
It's not a really spicy dish. Enjoy 🙂
Patsy Kreel says
Thank you so much for this recipe my family love it. I have made it a couple of times and serve with bulgar wheat or couscous ❤️