Moroccan chicken one-pot

Moroccan chicken one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(66 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
thechef's picture

Really tasty,lovely flavours will be making again. I did use carrots instead of squash and I used dried apricots because I couldn't get cherries. Delicious.

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

This was really lovely, will definitely be trying this again and making it one of our family favourites!

bonehead's picture

Surely olives rather than cherries, they just don't sound right.

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

This is lush! My girlfriend made this the other night. She likes to cook and found this very rewarding and very easy to make. Everybody had seconds!

hibbs81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is yummy, although didn't add the cherries to it. Also any of the juice that is left makes a brilliant soup.

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

this is spectacular. cooked for me by partner who is not a confident cook and was absolutely brilliant. He is now detailed to cook it at our next dinner party ;-)

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

Very tasty indeed, whole family enjoyed it

Pages

Questions

Tips