Lucious Lemon Chicken Casserole

Serves 6


  • 900g skinless, boneless chicken cut into small chunks
  • 2 medium onions, chopped
  • 2 level tsp of crushed garlic
  • 1 ½ tsp cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground ginger
  • 12 dried apricots, chopped
  • Salt + pepper
  • 1 medium lemon
  • 2 cups boiling water + 2 tsp chicken stock powder mixed together
  • 3 tsp cornflour mixed to a paste with a little cold water


Spray a large non stick pan with cooking spray and sauté chicken until lightly browned.  Sprinkle coriander, cumin and ginger over chicken, stir and cook a further minute.  Remove chicken to a large casserole dish which has a lid.

Saute onion and garlic in pan for 2-3 minutes, then add to casserole dish.

Cut lemon in half, squeeze juice over chicken mixture, then cut lemon into 8 pieces and add to casserole.  Add the rest of the ingredients, apart from the cornflour mix.

Bake, covered, at 170 degrees for about 2 hours, the long, slow cooking means everything blends together and the lemon becomes very tender.

Just before serving, stir in the cornflour paste, keep stirring until the sauce has thickened.  Check seasoning.

You can either eat the cooked lemon (we did) or discard it.  Either way, the dish retains a lovely lemon flavour.  Also nice served with chopped parsley sprinkled over it.