Moroccan chicken one-pot scattered with feta, mint and lemon zest

Moroccan chicken one-pot

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(198 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 breasts
  • 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 onions, 1 roughly chopped, 1 sliced



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

  • 100g tomatoes



    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 cloves
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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



    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 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.

  2. Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.

  3. Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.

  4. Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.

  5. Bring to a simmer, then cook for 30 mins until the chicken is cooked through.

  6. Lift the chicken out and stir in 100g dried 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.

  7. Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

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Comments, questions and tips

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16th Jan, 2019
I let the butternut squash cook alone for 15 mins without the chicken because there was enough liquid to do both in a reasonable time. Nice garnish. Added chickpeas. Next time I'd make it vegan by removing chicken, adding chickpeas - probs pre-seasoned - and putting salted cashews or almond slices in the garnish.
13th Jan, 2019
...made it for a big gang this weekend - trebled the ingredients and it went down a treat. Will definitely make it again.
11th Jan, 2019
This recipe is amazing, we loved it. We swapped out the cherries for raisins, and the squash for sweet potatoes. We also added flaked almonds. Will definitely do again in the very near future.
2nd Jan, 2019
AMAZING. Enjoyable to cook, super easy, wholesome and a nice change from the usual mid week dinner. Will certainly be adding to the rotation.
Dianne Blackburn's picture
Dianne Blackburn
27th Dec, 2018
Has quickly become a family favourite
5th Dec, 2018
Seriously delicious. Perfect now the nights' are drawing in. Personally I think the cherries add something a little extra but can imagine it's equally delicious without them. The garnish really does add a fresh touch. Will definitely be making this again.
ifuamq's picture
24th Feb, 2018
Also the garnish is essential...sooo tasty
ifuamq's picture
24th Feb, 2018
Fantastic dish - made with and without cherries - they didn't enhance the dish
9th Feb, 2018
Excellent. Really enjoyed this tasty dish. Only change was I didn't add cherries.
11th Oct, 2017
We thoroughly enjoyed this recipe, but I did make some alterations, as I always do! There's too much ginger in it, we halved the ginger and it still does its job. We also swapped out red wine vinegar for raspberry vinegar, cherries for raisins and the spices for ras el hanout. We served it with only yoghurt, mint and lemon to not have to buy too many expensive garnishes.


27th May, 2017
Can someone please confirm it's definitely 100g of ginger?
26th May, 2016
Could there be a vegetarian alternative to chicken that could be used in this recipe? Would tofu work?
Pee's picture
22nd Mar, 2017
I've made this with Quorn "chicken" fillets and it was delicious!
20th Sep, 2015
Can I use glacé cherries? Got no dried ones. Thanks
10th Sep, 2015
Can you use ginger powder instead of fresh one? Does it makes a big diffrence?
17th Oct, 2014
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!
20th Sep, 2014
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.
19th Sep, 2014
Do I put the lid on my casserole dish once All ingredients are in? Thanks
18th Sep, 2014
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
28th Oct, 2013
Are you meant to add the skin of the ginger or not?


14th Apr, 2019
I didn’t have any butternut squash, so instead I used potatoes, sweet potato and carrot and it tasted just as good.
yettimonster's picture
12th Nov, 2016
Adapted from advice from other members. Highly Recommend slow cooker verison. Used boned chicken thigh & legs x 4 Reduced chicken stock too 400 ml & ginger to 2 inch wedge Omitted the sugar Used cranberries Added extra veg of choice To serve option: Reduced lemon to 1/2 lemon zest as to over powering taste. Much better flavours a few days after making.
13th Aug, 2014
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.
5th Jan, 2014
I made a cheaper version using chicken thighs and de boned at the shredding stage :-)
20th Sep, 2013
Pour some lemon juice on top of your plate and it turns from very very good to INCREDIBLE.
handycrowd's picture
27th Jun, 2013
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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