Here I have a recipe for Moroccan chicken casserole with roasted butternut squash and cauliflower rice.
This recipe could be just as easily made in the slow cooker so do try that out too. Check out my cooking guidelines for some tips for converting recipes from conventional ovens to slow cookers.
Disclaimer: Just Average Jen is not connected with any weight loss plan. Please check nutritional values and/or syns yourself as these are approximate to the best of my knowledge.
If you are a casserole lover then another casserole I think you might like it chicken casserole with ritz crackers, I recently saw it on another site and was intrigued as I love ritz crackers btu had never thought of using them in a recipe!
Butternut squash tips
If you are put off using a butternut squash because it is hard to peel then these tips could help you out.
Instead of trying to scoop all the seeds out just cut around them. This is much easier as the stringy seeds can be difficult to remove.
Cut butternut squash in half length-ways and microwave for 5 minutes to soften it slightly so it is easier to peel off the skin with a potato peeler.
Consider leaving the skin on. In some recipes, it really will do no harm to leave the skin on. A chunky soup for example that has been well-cooked can be just as nice. Make it with the butternut squash cut into chunks with the skin on.
If you really don’t want to peel a butternut squash then buy ready cut cubes in the fridge or freezers of the supermarket! This Moroccan chicken casserole would work well with frozen butternut squash if you prefer.
Healthy Lunches
If you are eating healthily or following Slimming World, WW, Noom or another weight loss plan then you may have difficulty in finding lunches for work.
This is just one of many amazing lunch ideas I have found easy to reheat so do check out my other recipes for more ideas.
If you take lunch then you are so much less likely to buy food which inevitably will be less healthy. Taking a variety of food throughout the week to work keeps your lunchtimes interesting and stops you from getting bored.
Even if, like me, you work alone at home it can make such a difference having your food already prepared for you. Why not give it a go, Make sure you build a variety of lunches into your weekly meal plan.
If you like Moroccan food then do try these Moroccan meatballs and let me know what you think.
Using frozen chicken
Chicken for this or any other chicken recipes should never be cooked from frozen, there are so many issues with this that risk food poisoning. If you have just realised you only have frozen chicken there I have lots of tips to safely defrost chicken check them out in my defrosting chicken guide.
Making this recipe with Quorn
It is really easy to adapt this recipe to use Quorn, as a vegetarian myself I do it often. It is always worth remembering that Quorn takes less time to cook when substituting it for chicken.
Check out my selection of Quorn recipes, all perfect for all the family whether vegetarian or not, some are vegan too.
More healthy recipes you may enjoy
You can find more recipes with chicken here.
If you don’t fancy this Moroccan chicken casserole but would like another recipe with rice such as sausage casserole check out my huge selection of rice recipes here and check out my tips for cooking the perfect rice!
You can find all of my butternut squash tips and recipes here such as butternut squash soup and sweet and sticky butternut squash.
Unofficial Slimming World Moroccan chicken casserole
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 Portions 1x
- Category: Main meal
- Method: Oven
- Cuisine: Moroccan
- Diet: Low Calorie
Description
An east chicken casserole recipe perfect for healthy eating and weight loss due to having good flavours but minimal calories for such a filling hearty meal.
Ingredients
Roasted Cauliflower Rice
Cauliflower
Can mix with cous cous to bulk out if desired.
Roasted Butternut Squash
1 Butternut squash diced into chunks or cubes
1/4 tsp Paprika
Frylight
Moroccan chicken casserole
8 chicken thigh fillets
3 carrots sliced
2 courgettes sliced
1 onion diced
300 ml chicken stock
2–3 cloves garlic
1 tbsp honey optional (needs to be synned if used)
2 tsp Ground Coriander
2 tsp cumin
1 tsp ginger fresh or powdered
1 tsp Paprika
1 tsp chilli powder
1/2 tsp Turmeric
1/4 tsp ground cloves
1/4 tsp cinnamon
Juice and zest orange
Frylight
Instructions
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Get all ingredients out and check you have everything- I am notorious for starting a recipe and then finding partway through I’ve forgotten or run out of a vital ingredient!
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Preheat oven to 180
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Prepare all vegetables (onions, carrots, courgettes and garlic) – again I like to chop up all the veg at the beginning rather than going along but up to you.
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Fry off onions, chicken and garlic using frylight over a medium heat until chicken browned.
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Add all the spices and stir to coat chicken well
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Add the remaining ingredients- stock, vegetables, orange zest and juice and honey if using.
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Place in oven for 1.5hrs and serve!
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Preheat oven to 180’c or alternatively start preparation for this when the casserole has been in the oven 30-45 minutes
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Dice up butternut squash into chunks/cubes
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Roast in oven for between 30-45 minutes depending on size of cubes and how roasted you like it!
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Place in an oven tray with frylight and sprinkle paprika over
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Cut florets off the cauliflower and place in a food processor for a few seconds until cauliflower resembles rice. Alternatively buy ready made cauliflower rice.
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Spread cauliflower rice out onto an oven tray
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Roast in oven for 20-30 minutes depending on how roasted you want it. You will need to check on it every 10 minutes or so and mix to check not burning on the edges. Ideally this means putting in the oven after the casserole has been in for 1 hour already.
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Serve mixed with half cous cous to bulk it out and make it more filling.
Really liked this recipe. hubby has asked for Moroccan chicken as his birthday meal – praise indeed!
This is great!