I’ve been making this dish for a few years, so I can’t remember where I got the original inspiration from, but it is so good! Like, dinner party good! And very easy to make too, always a bonus.
I use chicken thighs in this recipe (skinless and boneless), but you can also use bone-in chicken pieces such as thighs and/or drums (and adjust the cooking time accordingly).
The other great thing about this recipe is that it’s completely gluten free, grain free and GAPS diet friendly!
Moroccan Chicken Casserole
1 medium onion
3-4 cloves garlic
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
2-3 tablespoons chopped coriander leaves
1 lemon, juice and zest
6 boneless chicken thighs (can also use bone-in chicken pieces such as thighs/drums)
15-20 black or kalmata olives, pitted and halved.
1. Chop the onion and garlic finely, using a mini-prep food processor
2. Add the olive oil, tomato paste, cumin, paprika, ginger, salt, coriander, and the juice of one lemon to the onion and garlic mixture. Blend into a thick paste.
3. Cut each boneless thigh into chunks. Place the chicken in a single layer in a large, shallow casserole dish and pour over the paste mixture. Mix to coat the chicken evenly.
4. Sprinkle the olives evenly over the chicken.
5. Slice thin strips of zest off both halves of the lemon and sprinkle these over the chicken.
6. Cover and refrigerate for at least 1-2 hours (I usually prepare this in the morning and let it sit all day).
7. Heat the oven to 350F. If using boneless/skinless chicken thighs: bake, uncovered, for 30-40 minutes, until chicken is cooked all the way through. If using bone-in chicken pieces, then cover loosely with foil and bake for 30 minutes, then cooked uncovered for another 30 minutes (note: it’s been a while since I made this with bone-in chicken pieces, so use your own judgement to make sure it’s cooked properly).
8. Serve with a green salad.