Spiced Chicken Casserole
Lily & Loaf
4
10 minutes
1 hours
290
Middle Eastern
Evening Meals
This Spiced Chicken Casserole is a rich and aromatic dish made with tender chicken thighs, simmered in a sauce of tomatoes, onions, and spices like cumin, turmeric, and chili powder. Cooked in a slow cooker or baked in the oven, this dish is perfect served with cauliflower rice and steamed vegetables. Garnish with a dollop of plain yoghurt and fresh coriander for added brightness. It’s a comforting, easy-to-make meal that’s both nutritious and full of flavour.
Ingredients
- 4 skinless and boneless chicken thighs
- 1 tin of chopped tomatoes
- 1 onion, finely chopped
- 1 star anise
- 1 cinnamon Stick
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½-1 tsp of chili powder
- ¼ tsp pink Himalayan Salt
- Optional plain or Greek yoghurt and handful of fresh coriander leaves
Directions
- If using the oven – preheat to 175°C otherwise turn your slow cooker to ‘Low’ and in either a casserole dish or the slow cooker, combine: tomatoes, onions, salt, cumin, turmeric, chili powder, star anise and cinnamon stick – mix together.
- Add the chicken thighs and mix through to fully cover the thighs in the sauce.
- Cover with a lid slow cook for 8 hour on low or bake in the oven at 175°C for 90 minutes or until chicken is cooked through and tender.
- When ready serve with a side of cauliflower rice (or mashed cauliflower), and steamed vegetables. Plain yoghurt will also garnish this dish nicely as will a generous topping of fresh coriander.
