Moroccan Chicken Casserole

Ingredients (serves 4)

• 1 medium red onion, chopped
• 2 garlic cloves, crushed
• 600g chicken thigh fillets, trimmed, cut into 4cm pieces
• 2 large carrots, peeled, cut into 3cm pieces
• 1 large red capsicum, cut into 3cm pieces
• 2 tablespoons plain flour
• 500g Campbell's Velish Moroccan Vegetable soup
• 2 cups chicken stock
• 2 x 125g cans chickpeas, drained, rinsed
• Couscous and fresh coriander leaves, to serve

Method

1. Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.
2. Serve with couscous and coriander.