Chicken casserole: exotic recipe


Exotic Chicken Casserole Recipe

Ingredients:

  • 1 lb boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup pitted dates, chopped
  • 1/2 cup green olives, sliced
  • 1/4 cup cilantro, chopped
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375°F.
  2. Heat olive oil in a large oven-safe casserole over medium-high heat.
  3. Add chicken and cook until browned on both sides, about 5 minutes. Remove chicken from pan and set aside.
  4. Add onion, garlic and bell pepper to the pan, and cook until softened, about 5 minutes.
  5. Add cumin, coriander, smoked paprika, cinnamon, allspice, ginger and cayenne pepper to the pan and cook, stirring constantly, for 1 minute.
  6. Add diced tomatoes and chicken broth to the pan, and stir well to combine.
  7. Add dates and olives to the pan, and stir to combine.
  8. Return chicken to the pan, and spoon some of the sauce over top.
  9. Cover the casserole with a lid or foil and bake in the oven for 45 minutes.
  10. Remove from the oven and stir in cilantro and lemon juice. Serve hot.

Verdict:

This exotic chicken casserole recipe is bursting with flavors from the Middle East, with a blend of spices and sweet and savory ingredients. The chicken turns out tender and juicy, and the olives and dates add a unique texture and sweetness to the dish. This casserole is packed with nutrition, and can be served with rice or crusty bread for a complete meal.

Serving Suggestions:

This chicken casserole is a great meal to share with family and friends, and can be served as a main dish with a side salad or vegetable. You can also garnish it with some extra cilantro or lemon wedges for extra freshness. This casserole can be kept in the fridge for up to 3 days, and reheated in the oven or microwave.


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