Moroccan chicken one-pot
By Sarah Cook
Cooking time
Prep: 20 mins Cook: 50 minsSkill level
EasyServings
Serves 6You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon
Nutrition and extra info
Additional info
- Freezable
- Healthy
Nutrition per serving
- kcalories
- 324
- protein
- 27g
- carbs
- 39g
- fat
- 7g
- saturates
- 1g
- fibre
- 6g
- sugar
- 24g
- salt
- 0.4g
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
To serve
- 1 small red onion, finely chopped
- zest 1 lemon
- handful mint leaves
- 100g feta cheese, crumbled
- couscous and natural yogurt
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Method
- Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the 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.
- Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.
Recipe from Good Food magazine, October 2012
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Comments, questions and tips
Comments
I did a 'Come Dine With Me' for my girlfriends. This dish went down a treat, it's absolutely delicious. The chicken appears dark red/brown on completion, but when you cut into it, it's pure white and so tender. The taste of the cherries and spices are amazing, but that's not all - I am definitely no great cook - and I won. Absolutely fantastic recipe.
This is a new weekly meal of ours. I can honestly say this is the nicest recipe I have ever home cooked! Seriously, I cannot recommend this dish more. I have NEVER tried a dish so full of flavours. It makes sooooooo much as well so always plenty for work the next day! Only thing I did differently was using sultanas rather than cherries (bit of a cost saving exercise!) The topping was absolutely delicious and we even used the leftover topping to mix with cous cous and peppers for lunch to take to work later in the week!
Another nice tip - Squeeze the leftover lemon into some lemonade and add a cheeky bit of vodka - add a spoonful of sugar, some ice cubes and some leftover mint leaves for a complimentary alcoholic beverage ;) Went down a treat!!!!
Absolutely loved this recipe, made for 3 didn't change the quantities, everyone had a generous helping with plenty left over, all the flavours together were wonderful, loved the cherries, feta and lemon, may of liked it a tiny but spicer, but definitely a favourite meal, so quick and easier to do, may try with lamb and apricots, very impressed
Very good indeed. As others did, I substituted cherries for cranberries and it turned out very nicely. I left the sugar out at first after reading someone else's recommendation below but ended up adding it as it tasted 'wrong'! The sugar sorted it out and completely changed the flavour. The natural yogurt to serve really works.
Made this recipe for friends. We'e all trying to eat low fat at the moment! It was delicious and didn't feel like we were missing out on anything. The cherries were difficult to get and very expensive, might try raisins or apricots next time. The onion,mint,lemon & cheese topping was lovely and would be great on a salad. All in all a great success, will definitely cook this again.