Moroccan Bean & Chicken Caserole

This is a great recipe for using up any left over tinned beans. It can also be doubled, making it great for batch cooking as you can freeze it. If I know I have got a busy day the following day, I like to make it in advance, keep it in the fridge and then reheat. I think it tastes even better if you do it this way. Its very easy to put your own twist on this one, try mixing up the types of beans, swap carrot for pepper, apricots for raisins, basically you have free rein to use up whatever needs using. A great simple all round meal that makes great use of your store cupboard ingredients.

Print Recipe
Moroccan Bean & Chicken Caserole
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
TO Prepare:
  1. Peel and dice the onion.
  2. Cut the chilli in to thin strips
  3. Peel and grate the garlic and ginger.
  4. Add the onion, chilli, garlic and ginger to a large lidded saucepan with the olive oil.
  5. Sprinkle in the cumin seeds, cinnamon and turmeric.
  6. Peel and cut the carrot in to bite size chunks.
  7. Cut the chicken breast in to bite sized pieces.
  8. Make up the vegetable stock.
  9. Have all the other ingredients to hand.
To Cook:
  1. Heat the large lidded saucepan over a medium heat and fry its contents for 3 minutes, stirring regularly.
  2. Add in the chopped carrot and continue to fry for 1 more minute.
  3. Add in the chicken and again fry for 1 more minute.
  4. Lower the heat to medium low, pour inn all the beans and chickpeas, tomatoes and stock.
  5. Stir well and leave to simmer for 15-20 minutes.
  6. Cut the dried apricots in to quarters and add them to the pan for the final 10 minutes.
  7. Once cooked, divide between 2 bowls and enjoy straight away or keep covered in the fridge over night or freeze as you wish.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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