MOROCCAN-SPICED CHICKEN & CHICKPEA CASSEROLE

PREP + COOK TIME 30 MINUTES SERVES 4

1.3kg chicken thigh fillets 1 tablespoon moroccan

seasoning

2 tablespoons olive oil

400g can chickpeas, drained,

rinsed

½ cup (75g) dried apricots 1 large brown onion (200g),

sliced thinly

800g canned crushed tomatoes ½ cup (125ml) chicken stock

1 Preheat the oven to 200°C/ 180°C fan.

2 Place chicken and seasoning mix in a large bowl; rub to coat. 3 Heat half the oil in a large frying pan; cook chicken, in batches, until browned all over. Transfer chicken to a 4-litre (16-cup) ovenproof dish.

Add chickpeas and apricots.

4 Heat remaining oil in the same frying pan; cook onion, stirring, for 2 minutes or until soft. Add tomatoes and stock to pan; bring to the boil. Carefully pour tomato mixture over chicken mixture; cover. Transfer to oven; cook for 15 minutes or until chicken is cooked through. Season to taste.

SERVING SUGGESTION Serve casserole with green onion couscous.