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Casablanca Chicken Casserole

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

This is a savory dish with a hint of sweet. Very healthy and nutritious!


 8 chicken thighs bone-in, skin-on
 3 cloves garlic (chopped)
 1 ½ tsp smoked paprika
 1 ½ tsp ground tumeric
 1 tsp whole cumin seeds
 ¼ cup extra virgin olive oil
 2 medium onions (chopped)
 2 cups chicken stock
 1 large lemon (thinly sliced)
 ½ cup green olives (pitted)
 1 pinch saffron strands
 1 handful fresh coriander (chopped)
 1 pinch salt and black pepper

Blend the garlic, paprika, turmeric, cumin seeds, some salt and half the olive oil in a food processor into a smooth paste.


Massage the paste into the chicken pieces and leave them to marinate for 4 hours


Heat the remaining olive oil in a large pan and add the onions and chicken thighs to cook on each side until golden-brown.


Then, add the stock (and enough water to reach halfway up the chicken if needed), the lemon slices, olives and saffron and bring it to a simmer.


Leave it to simmmer uncovered for 30 minutes, then stir through the coriander, season with salt and pepper, and serve.

Nutrition Facts

Serving Size 4

Servings 4