Moroccan chicken one-pot

Moroccan chicken one-pot

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(116 ratings)

Prep: 20 mins Cook: 50 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal324
  • fat7g
  • saturates1g
  • carbs39g
  • sugars24g
  • fibre6g
  • protein27g
  • salt0.4g
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  • 4 boneless, skinless chicken breast
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, 1 roughly chopped, 1 sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove
  • 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 cherry



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

To serve

  • 1 small red onion, finely chopped
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g feta cheese, crumbled
  • couscous and natural yogurt



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  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.

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Comments (137)

jagelmsa's picture

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

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

suegriff26's picture

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

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

Lovely. Also tasty with chicken thighs.

clintandcarly's picture

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

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

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..

alethea34's picture

Made this dish as the recipe, the day before using but added broccoli for extra taste& colour I will be using this recipe again was voted 5star

janegoodfood's picture

We did not think the feta sounded right so had sour cream instead but found the recipe quite bland. I had some leftovers for lunch the following day and added feta and the whole dish was totally transformed, the feta definitely adds some necessary seasoning. I agree with the comment about mixing the additional ingredients to the couscous.

cowen84's picture

Made this when I received the magazine. Replaced the cherries with cranberries (1) i dont like cherries, 2) cranberries were cheaper!) absolutely delicious and will definitely make again.
Check out my baking blog

lucieflint's picture

the whole family licked the platter clean including a teenager who'd never eaten squash before. Destined to feature again and again in our house! Contrary to earlier comments I would definitely recommend bothering with the mint and feta as it gives it interest and I like a garnish :), but if you haven't got it then it would still be lovely. Alternative you could try is a dollop of natural yoghurt or creme fraiche. If you don't like squash substitute with potato or sweet potato.

chanelc's picture

Lovely dish followed the recipe exactly, but made it a day ahead as I do with all dishes like this. I tasted once completed yesterday and really wasn't sure but after being left for 24 hours the taste was divine! Served with broccoli and the recommended additions above and can't wait to enjoy the other portions in the freezer :-) OH is out tonight so he will be enjoying this for his lunch tomorrow an Im sure his verdict will be much the same as mine

sandra51's picture

This wasn't bad, but it wasn't good either. We left out the feta and maybe that is why we found it incredibly sweet. Would leave out the sugar if I cooked it again, but not sure we'll venture down this route again.


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