Moroccan chicken casserole with Jerusalem artichoke mash

by Danielle Roberts

Ingredients

4 (approx 600g) boneless, skinless chicken breast (organic if you can if not; at least free range)
1 red onion
600g potato peeled
4 Cups of broccoli
2 large courgettes chopped
4 large carrots chopped
2 tablespoons olive oil
4 tsp of Moroccan spices
fresh mint
4 cups of shredded silverbeet

Jerusalem artichoke mash -serves 4:
400g Jerusalem artichoke peeled and cubed
Little bit of olive oil
4 Tbsp of avocado

Directions

Step 1 Preheat the oven to 180oC. Cut the chicken into bite-sized pieces, finely chop the onion and cube the potato. Step 2 Heat the oil in a pan and cook the onion until tender. Add the Moroccan seasoning and cook for a further minute. Increase the heat and add the chicken and brown on each side. Step 3 Transfer to a casserole dish and add the Moroccan spices, carrots, courgettes, broccoli and potato with enough water to almost cover the food in the dish. Cover and cook for 20 minutes. Step 4 meanwhile peel and chop the artichoke into cubes and boil in a pan with a little bit of water until soft. Drain, then return to the pan with a little bit of olive oil. Step 5 once soft and mushy remove and put in a bowl, with the avocado and mash until smooth. Step 6 serve the Moroccan chicken by spooning out the ingredients onto a plate next to the artichoke mash.

ALTERATION: TO MAKE VEGETARIAN/VEGAN: Remove the chicken and replace with 1 packet of TONZU tofu chopped into squares. Reduce the potato to 400g and add in a can of lentils rinsed and drained. Don’t pan fry the tofu or lentils first, just stick them in with the vegetables.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.