Arabian-Spiced Middle Eastern Casserole

  Stuck on what to cook for dinner? Here's a simple casserole that'll get you licking out the dishes because it's just so damn delish! You get juicy and tender pieces of chicken floating in a thin flavorful vegetable broth.   

This dish and well, Middle eastern food in general is great for picky eaters because the spices are subtle yet packed with the chili and oumame flavor that Nigerians love. This would be a great dish for having guests over! Just marinate the chicken overnight and bake an hour before serving. 

This recipe will serve 3-4 adults.   Here's what you need  Ingredients  

• 6 pieces of Chicken, thawed (I used two laps of a 1.4kg chicken, so approximately 750g)
• 3 cloves Garlic, minced
• 1 inch cube of ginger
• 3-4 scotch bonnet pepper, crushed
• 1/3 cup yoghurt 
• 3 seasoning cubes (maggi)
• 1 tsp coriander powder
• 1 tsp cumin powder or seeds
• 1/2 tsp cinnamon powder
• 1 tsp Lemon juice or white vinegar 
• 4 cloves (optional)
• 2 green cardamom pods (optional)
• 1 small onion
• 4 potatoes
• 2 carrots
• 2 tbsps oil
• Salt to taste

Here's what you do

1. Place the chicken in a large bowl and add garlic, ginger, chili paste and yoghurt and mix well. 
   

   

   Yoghurt

2. Season with maggi cubes, coriander, cumin, cinnamon and salt to combine. 
   
3. Let it sit for at least 1-2 hours or overnight in the fridge
4. Cut the carrots and potatoes into chunky pieces and slice the onions
5. Preheat oven to the 220 degrees
6. Heat oil in a frying pan and place the chicken skin side up to brown and seal the marinade 

   

   Sealing...

7. When chicken is browned, remove from heat and set aside
   
8. Add carrots, potatoes and onions (cloves and cardamom too, but they're optional) to the same frying pan and let them wear in the juices from the chicken
   
9. Pour any excess or leftover marinade over them and let them cook for 5 minutes
   
10. Transfer the veggies into a casserole dish and pour beef stock (alternative: seasoning cube + salt in 1 cup of water)
    
    
11. Place the browned chicken pieces over the veggies.
    
12. Cover the casserole dish with the lid or aluminum foil.
    
13. Bake until potatoes are tender, then remove the lid to dry out the chicken. 
14. Cool for 15 minutes, then serve with rice, Lebanese bread, fries, steamed veggies or couscous.

That's it guys!

I do hope you try it out! It's easy and so yummy!

Do you like chicken?

Do you have a recipe you want me try out?

Let me know in the comments below!

Lots of spicy love,

Ummi!