Moroccan chicken one-pot

Moroccan chicken one-pot

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(107 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

    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…

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  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, questions and tips

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Comments (132)

JRSgreatfood's picture

Super tasty and that's completely ad-libbing with the quantities... Fool proof! Chicken thighs worked great as did dried apricots and dried cranberries. Seconds all round!

ashman247's picture

This recipe is absolutely delicious, I used dried apricots instead of cherries and chicken thighs instead of breast and it turned out great

LCR1970's picture

Delish! Needs much less ginger and more cinnamon though ...

SophieB1402's picture

This is one of my absolute favourite Good Food recipes (with a few tweaks)! I use apricots instead of cherries and omit the sugar because it's quite sweet enough without it, but otherwise leave everything the same. I threw everything in the slow cooker around 1pm today, went out and came back to a perfectly cooked dinner this evening - simple, healthy and delicious!

deroistem's picture

Wonderfully tasty yet simple dish. I added more vegetables and 2teaspoons of Ras-el-hangout. Great dish

natalieflondon's picture

Forgot to add....although this is quite simple to put together, perhaps not one to master for the first time AFTER the kids go to bed as we ended up eating at 9pm! Used chicken thighs and it was perfection.....

natalieflondon's picture

One word....AMAZING!

NessyG's picture

This really is a super-tasty, easy dish to prepare! I tried it last night and stuck to the recipe and while it was delicious it was perhaps a little sweeter than I felt it needed to be. Next time (& there will be a next time!), I'll leave out the brown sugar and might also use thigh fillets.

sueyB's picture

I made this tonight and it was delicious! I never post comments but this was so good I wanted to. I also tried thighs and added dried prunes and it worked well. Was worried about over powering ginger but once spices added it was fine. Served with couscous and added pine nuts and pomegranate. Yum !!

catie74's picture

Lovely recipe. I also used thighs as we find it a much more tender cut and has more flavour

katbear85's picture

100g of ginger?! really!!!

lreid19's picture

I know, I thought the same originally but trust me it's worth it! The flavour is unbelievable.

melanjoy's picture

Having seen all the good reviews for this dish I'd thought I'd try it, and it was delicious. I used peppers instead of butternut squash, and the dried cherries ended up being a mixture of dried fruits (cherries, apricots and raisins) as that's what I had. I cooked it in a casserole dish in the oven and used chicken thighs. The meat fell off the bone, the flavours were fantastic. I had nothing but praise from my friends who shared it with me.

Lauren.Cini's picture

Delicious dish! I've made it a few times and will definitely be making again. Great for dinner parties as most can be made/prepared in advance and just heated up when needed and feta scattered on top.

bethaxworthy's picture

This is such a brilliant recipe and the feta, onion and mint salad on top with yoghurt just adds an awesome extra. This is now a firm favourite - so easy and a total crowd pleaser. I used chicken on the bone, just because I think it adds more flavour.

campbellteller's picture

This is the best chicken dish ever. So easy to make and a hit every time. I leave out the cherries and put in chickpeas instead. Fantastic for dinner parties or for family dinner with the children.

Mazi's picture

This is my fav dish every time. The only thing I changed was to add apricot & omit the raisins because I don't like them. Also tried with just chicken fillets but it dries out the meat so use part bone part fillet so some juice comes from the bones without being too greasy. The garnish topping really makes a difference and goes well with the combined flavours of the chicken........mouth explosion!!!!

Heyer26's picture

Great recipe - and low calorie too! What could be better?! Definitely needs the accompanying salad to cut through the sweetness.

annaleech's picture

This was fab. I didn't have the cherries so used raisins but next time I will get the cherries to see if it is even better!

robertandalison's picture

Fantastic! Definitely deserves the 5 star rating. I used 6 chicken thighs instead of breast, but apart from that completely stuck to the recipe, even found some dried cherries in Tesco, but I could imagine sultanas would be good too. This would be great for having friends over for dinner - incredibly easy to do, and doesn't need standing over, but also pretty impressive!


Questions (9)

rachelapotter's picture

Can I use glacé cherries? Got no dried ones. Thanks

Thekittycat's picture

Can you use ginger powder instead of fresh one? Does it makes a big diffrence?

Apothika's picture

Love this! I actually forgot to add the dried cherries (though I did buy them) so I'm making again tomorrow night. Thinking of paring it with the harissa couscous ( can't decide if it'll be too much or amazing. Anyway - my question is this - I'm in the U.S. and I'm curious if our scary, genetically modified onions are bigger than in the UK? Two onions for this recipe is probably close to at least 3 cups for me - does that sound right? I was wondering if you might be able to tell me in grams what a "typical" onion would be, as referenced in this recipe. I ask because the whizzed ingredients were much more saucy than paste-y, so I'm just curious. Thank you! If I could be in the UK with you all right now, I would be! :D Go BBC!

AngieHK's picture

Do you think it is ok to make the paste a few days beforehand? I am making this dish on a weekend away and don't want to drag my good processor along to the cabin just to make the paste. Thanks in advance.

mrlpeck's picture

Do I put the lid on my casserole dish once All ingredients are in? Thanks

mrlpeck's picture

I am thinking of roasting the butternut squash before putting it in the casserole, do you think it would work? It's just because my husband doesn't like butternut squash and I am thinking it wil lake it sweeter this way! Thanks

zachary82's picture

Are you meant to add the skin of the ginger or not?

goodfoodteam's picture

Hi there, 

No you should peel the ginger first before chopping.

Tips (4)

radioheadjen's picture

My family loves this recipe, though we don't bother with the cherries or the toppings in the final stage, just serve it with plain couscous and it's still really tasty. We've also found we prefer to use slightly less cinnamon than stated in the recipe, say 2/3 of a tablespoon, otherwise that flavour overpowers everything else.

chelmckeen's picture

I made a cheaper version using chicken thighs and de boned at the shredding stage :-)

iloveprunejam's picture

Pour some lemon juice on top of your plate and it turns from very very good to INCREDIBLE.

handycrowd's picture

Swap the squash for sweet potato and the dried cherries for fresh and oh so goooood! Took a little longer than 30 mins, prob because of the sweet potato.

Loved the combination of the fresh flavours, the lemon the sweet cherries, the tart yogurt all combined into a wonderful taste of Morocco!

Definitely a keeper and sophisticated enough for a cosmopolitan dinner party IMHO!

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