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Spiced chicken and potato casserole

This spiced chicken and potato casserole has  middle-eastern flavouring. It’s delicious and very easy to make – the oven does most of the work! Serve it with a salad or roasted/steamed vegetables. Absolutely perfect for lazy weekend family meal or when you have friends around for supper. Add some chopped chilli to the onion if you'd like it spicy!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 2.5 cm cinnamon stick
  • 2 large tomatoes
  • ½ tsp turmeric
  • 8 mixed chicken legs
  • 250 g waxy potatoes
  • 1 unwaxed lemon
  • 1 large handful of parsley
  • Salt & ground pepper
  • Hot stock vegetable or chicken

Method
 

  1. Preheat the oven to 190°C.
  2. Slice the onion and coarsely chop the tomatoes.
  3. Heat the oil in a large, shallow dish with a lid ( such as a casserole dish) and gently sauté the onion with the cinnamon for about 5 minutes.
  4. Meanwhile, slice the potatoes and the lemon into rings. Chop the parsley
  5. When the onion begins to brown, take it off the heat, add the tomatoes, turmeric, a little salt and combine. Lay the chicken pieces on top then cover with lemon and potato slices. Scatter some of the parsley over.
  6. Season with salt & pepper, then pour in enough got stock to cover.
  7. Cover with the lid and put the dish in the oven in the oven for 1 hour.
  8. Return to the stove and cook for 15 minutes over high heat until the sauce is reduced to a thick gravy.
  9. Sprinkle with the remaining parsley before serving.