Name: Moroccan chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Moroccan
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp olive oil; 2 onions 1 roughly chopped, 1 sliced; 100g tomatoes; 100g ginger roughly chopped; 3 garlic cloves; 1 tsp turmeric; 1 tbsp each ground cumin coriander and cinnamon; 1 large butternut squash deseeded and cut into big chunks; 600ml chicken stock; 2 tbsp brown sugar; 2 tbsp red wine vinegar; 100g dried cherries; 1 small red onion finely chopped; zest 1 lemon; handful mint leaves; 100g feta cheese crumbled; couscous and natural yogurt

Moroccan chicken one-pot scattered with feta, mint and lemon zest

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions
1 roughly chopped, 1 sliced
100g tomatoes
100g ginger
roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin
coriander and cinnamon
1 large butternut squash
deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries

To serve

1 small red onion
finely chopped
zest 1 lemon
handful mint
leaves
100g feta cheese
crumbled
couscous
and natural yogurt

Method

step 1
Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
step 2
Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
step 3
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
step 4
Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
step 5
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
step 6
Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
step 7
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.