I was terribly lazy and not feeling like going outside in the rain so we had this sans the parsley which is shocking really because if I glance out of my kitchen window I look over 6 of the bushiest and most prolific parsley plants you ever did see. So I am suffering a little guilt at not taking the trouble to dash out in the rain, but what is done is done and the dish was wonderful, saucy and delicious all the same so I’ll get over it I suspect.
I didn’t get much ‘Moroccan’ flavour out of this dish, it was somewhat overpowered by the mustard added at the end. It was a terrific dish though and well worth the time it took to prepare.
The original recipe (here) was actually a slow cooker recipe but I chose to change it up and do it in the oven.
Creamy Moroccan Chicken and Vegetable Casserole
7-8 chicken drumsticks, skin on
2 medium carrots, chopped on chunky angles
1 small brown onion, diced finely
8-10 small potatoes
300 g cherry tomatoes
4 tablespoons plain flour
1 tablespoon Moroccan seasoning
½ teaspoon salt
½ teaspoon pepper
4 tablespoons olive oil
60 g butter
4 garlic cloves, chopped thinly
½ cup dry white wine
½ cup chicken stock
2 bay leaves
¼ cup parsley
300 mL cream
2 tablespoons wholegrain mustard
Add Moroccan seasoning, salt and pepper to flour.
Coat chicken in flour mixture.
Heat oil and half the butter in pan, fry chicken in batches until browned.
Place chicken into a large casserole dish.
Meanwhile fry onion, garlic, carrot and baby potatoes until brown.
Add chicken stock and wine, bring to the boil and simmer for 5 minutes.
Pour vegetable mixture over chicken, add bay leaves.
Place in the oven at 150C for 1 1/2 hours.
Add cream, cherry tomatoes and mustard, cook for another half hour.
Garnish with parsley.
Serve with rice.