Egyptian inspired chicken casserole
A chicken casserole recipe touched by the exotic with the Egyptian speciality dukkah.
SERVES: 4 PREP TIME: 25 mins COOK TIME: 2 hours 40 mins
- 1 lemon, rind and juice
- 1 large onion, finely sliced
- 1 large fennel bulb, finely sliced
- 1 carrot, grated
- 1 large garlic clove, finely sliced
- 45g dukkah
- 6 free-range chicken thighs (with bones)
- 6 tablespoons olive oil
- 2 tablespoons fresh dill leaves, roughly chopped
- 2 teaspoons ground black pepper
- Pre-heat oven to 220°C.
- Use a sharp knife to remove the rind from the lemon in strips about thumb width. Remove as much white pith as you can, so all you are left with is the yellow rind.
- Place onion, fennel, carrot, garlic, lemon rind, lemon juice, pepper, dill and 2 tablespoons of the olive oil into an oven proof casserole dish (with a lid) and mix together well.
- Place the dukkah in a medium bowl with the remaining olive oil and gently press the chicken pieces into the mixture. Place the coated chicken over the other ingredients, pour over any of the remaining dukkah mixture and put the casserole dish into the oven, uncovered, for 20 minutes.
- After 20 minutes, reduce oven to 140°C, cover, and bake for 2 hours. Uncover the dish and put the oven back up for 20 minutes. This process intensifies the flavour by reducing the liquid and crisps the chicken on top.
- Take out of the oven and serve on its own, with a fresh salad or with your favourite greens.
- This recipe works brilliantly with chicken legs as well and you can use chicken breasts but these need more care to be aware of them not drying out.
- Delicious heated up in a microwave the next day… more opportunity for the flavours to infuse.
- This recipe is really adaptable to using other cuts of meat. A fantastic casserole foundation!