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Moroccan chicken casserole

Unofficial Slimming World Moroccan chicken casserole

  • Author: JustAverageJen
  • 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


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.



Roasted Cauliflower Rice


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


Moroccan chicken casserole

8 chicken thigh fillets

3 carrots sliced

2 courgettes sliced

1 onion diced

300 ml chicken stock

23 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



  1. 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!
  2. Preheat oven to 180
  3. 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.
  4. Fry off onions, chicken and garlic using frylight over a medium heat until chicken browned.
  5. Add all the spices and stir to coat chicken well
  6. Add the remaining ingredients- stock, vegetables, orange zest and juice and honey if using.
  7. Place in oven for 1.5hrs and serve!
Roasted Butternut Squash
  1. Preheat oven to 180’c or alternatively start preparation for this when the casserole has been in the oven 30-45 minutes
  2. Dice up butternut squash into chunks/cubes
  3. Roast in oven for between 30-45 minutes depending on size of cubes and how roasted you like it!
  4. Place in an oven tray with frylight and sprinkle paprika over
Cauliflower Rice
  1. 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.
  2. Spread cauliflower rice out onto an oven tray
  3. 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.
  4. Serve mixed with half cous cous to bulk it out and make it more filling.

Keywords: Casserole, Moroccan,

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