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Moroccan Chicken Casserole


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#1 MrsWhitton

MrsWhitton

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Posted 06 August 2009 - 10:37 AM

Ok i got this from the new SFI magazine and it is cooking as we speak, so i dont know how it tastes yet laugh.gif picture looks good though!!

1 medium red onion chopped
2 garlic cloves crushed
600g chicken thigh fillets chopped into 4cm pieces
2 large carrots peeled, cut into 3cm pieces
1 large red capsicum cut into 3cm pieces
2 tablespoon flour
500g Campbells Velish moroccan vegetable soup
2 cups chicken stock
2x 125g cans chickpeas, drained and rinsed
couscous and fresh coriander to serve

Method
1. Preheat slowcooker on high. Add onion, garlic, chicken, carrot, capsicum and flour.
Stir to combine. Add soup and stock. Season with pepper. Reduce to low. Cover.
Cook for 6 hours, adding chickpeas in last 5mins of cooking or until chicken is cooked through and tender.
2.Serve with couscous and coriander.

Ok so i made a bit of a change to this recipe, i couldnt find the moroccan vegetable velish soup so i am using a sun riped tomato, fetta and basil soup (in the same brand) removing the chickpeas and using potato instead, i added them when i added all the other vegetables.
So heres hoping it tastes good, smells tasty biggrin.gif
Proud mumma of
Rylan Max 3rd August 2004
Ashlyn Frances 25th June 2007

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