- 0:20 Prep
- 6:00 Cook
- 4 Servings
- Capable cooks
This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.
Ingredients
- 1 medium red onion, chopped
- 2 garlic cloves, crushed
- 600g chicken thigh fillets, trimmed, cut into 4cm pieces
- 2 large carrots, peeled, cut into 3cm pieces
- 1 large red capsicum, cut into 3cm pieces
- 2 tablespoons plain flour
- 500g Campbell's Velish Moroccan Vegetable soup
- 2 cups Massel chicken style liquid stock
- 2 x 125g cans chickpeas, drained, rinsed
- Couscous, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.
- Step 2Serve with couscous and coriander.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1780 kj
Energy
12.5g
Fat Total
3.9g
Saturated Fat
7.2g
Fibre
36.8g
Protein
122mg
Cholesterol
1208mg
Sodium
37.5g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
