Moroccan Bean & Chicken Caserole
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
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.