Moroccan chicken one-pot

Moroccan chicken one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

You 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 info

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rachelewilson15's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed the recipe and tasted great - had with couscous - amazing

angela50's picture

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.

reuterrushton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fab recipe. It took longer to source the dried sour cherries than to prepare and cook the dish. We loved it !

sarecg11's picture

This was delicious. I used new potatoes (parboiled) as I didn't have any butter-nut squash. I can't compare with the original recipe, but it worked really well. The cherries were a perfect sweet/sour match with the spicy chicken. I love tagines and this is going straight to the top of my list of favourite tagine recipes - straightforward and a knock-your-socks-off result. And I'm going to roll it out for our next dinner party.

pammartin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely recipe really enjoyed it, tho found it impossible to get the dried cherries, also loved the contrast of the hot and cold, will do this one again thats for sure

pollyskettle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely divine - sure to become a regular in our house. I don't know if my breasts were particularly large (;-) ) but I only used 2 and found that to be ample.

jagelmsa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I originally ignored this recipe as not a big fan of North African food, however it is delicious, probably because as another reviewer has already pointed out - it is not really very Moroccan! I used dried cranberries as couldn't find cherries and thought I would leave out the sugar and taste at the end. It definitely doesn't need any sugar with the fruit and butternut squash. I was also worried by the large quantity of ginger and thought it may have been a typo but no it is fine. As suggested by other reviewers I tried 1 tsp of cinnamon instead of 1 tbsp and that didn't seem to overpowering. Definitely benefits from the salty feta and I served it with rice, and a raw courgette salad with lemon juice and zest, chilli and more mint

suegriff26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It is root ginger you use. Well that's what I used and turned out good for me!

suegriff26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum. Also added a sliced courgette and half tin of chick peas to make it go even further. Halved recipe and got 3 large sized portions out of this.

mhomoky67's picture

Is the ginger root or crystallised please?

asandybrit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was easy and super delicious. The mint and feta were the final touches, don't leave them out! Can't wait to have it again

lwathen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely. Also tasty with chicken thighs.

clintandcarly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy recipe, absolutely delicious, perfect for a dinner party. So tasty. I left out the ginger and the cherries as not a big fan of either, didn't make any difference.

going_bananas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

leftout the cherries and used much more cumin as well as a bit of tumeric. Was yummy!

jaynez's picture

Loved this recipe. My first time at Moroccan cooking. Used sultanas instead of cherries

somthinoutanothin1's picture

Sounds tasty but my husband's not a lover of squash, could anyone recommend a substitute?

clairelucykirwan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful - made with chicken thighs instead and left out the cherries. Freezes really well

tmh910's picture

My husband and I loved this dish. I didn't put in any cherries, and doubled up on the cumin. Did sprinkle top with feta, onion and mint leaves. Will definitely be making this one again!

julesrules123's picture

Found it a little tasteless which improved with the addition of some salt and pepper. Not much body would probably add some peppers next time.

nanaby's picture

Maybe it's tasty but again THIS IS NOT MOROCCAN..I seriously wonder if these Chefs even been to Morocco to figure out that this mix of ingredients can't happen in Moroccan Cuisine..

Pages

Questions

Tips