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Old 01-14-2005, 03:53 PM   #1
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Moroccan Chicken Casserole.

4 very generous portions:

10 or so Boneless, skinless chicken thighs, trimmed of fat and cut in half.
1 large onion, chopped.
28oz can chopped tomatoes.
1 medium aubergine, cubed.
1 red or yellow bell pepper, sliced.
2 sticks celery, sliced.
3 tablespoons lemon juice.
1/2 tsp chopped ginger.
2 tsp chopped garlic.
Slivered Almonds and couscous to serve.

Grind in a coffee mill or pestle:
1/2 tsp cumin,
1 tablespoon paprika,
1 tsp salt,
1 tsp turmeric,
1 tsp coriander seed,
1 tsp fennel,
1 tsp black pepper.

saute the onions, celery and bell peppers in olive oil, then place in pressure cooker or crock pot. Sear the chicken until browned and add to the veggies. Add all the rest of the ingredients except the almonds & couscous & mix together. If using a crock pot (preferred method), then cook on high for 1 hour, then low for a further 5 - 6 hours. If using a pressure cooker then bring up to 15lbs pressure and cook for 20 minutes.
Cook the couscous as directed on package, spoon casserole over the couscous and top with a sprinkling of almonds.

Paint.

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Old 01-14-2005, 04:44 PM   #2
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Thanks so much for the quick response. One question, do you saute the eggplant with the other vegetables or just throw it in the pot?
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Old 01-14-2005, 08:29 PM   #3
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In the original recipe (which I've altered), it recommended sprinkling the aubergine with olive oil and baking it in the oven until browned, then adding it to the casserole just before serving. I actually prefer adding the aubergine straight to the casserole at the beginning - less hassle & tastes just as good.
You don't need to salt & sweat the aubergine either, just chop it into cubes and add.
Best wishes, Paint.
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Old 01-15-2005, 05:19 AM   #4
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Thanks again. Can't wait to try it. :)
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