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

Moroccan chicken one-pot

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(216 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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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.
23rd Sep, 2017
This is delicious! The flavour is amazing! The only thing I did differently was I cut the chicken into bite sized pieces before browning them as I thought it sounded like a faff removing the chicken and shredding it. Also I didn't add the dried cherries as I served it with Moroccan cous cous which had sultanas in it so felt that was enough fruit. Will definitely be making this regularly.
12th Sep, 2017
This dish is very good! Made it as written here.. just added some broccoli and courgettes with less butternut for some veg variety. Enjoyed it with couscous and will make this dish often I think because it is so easy and delicious!
Pee's picture
22nd Mar, 2017
I made this 2 ways, one with chicken for the hubster and the other with Quorn "chicken" for me, which I added for the last 15 minutes of cooking time only. I substituted the red wine vinegar for sherry vinegar as that's what I had and the cherries for a mixture of chopped dried figs, prunes and apricots. I also omitted the topping and served with rice. Yum yum! Very tasty!
24th Sep, 2017
This was an amazing recipe, which the whole family loved! It was super filling eating even without any couscous or yoghurt. I made a few substitutions, namely switching cherries for dried figs, not using coriander and avoiding chunks of onions (for my sister) The topping was excellent and a fresh contrast to the dish. Overall, and incredible meal!


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?
goodfoodteam's picture
18th Dec, 2013
Hi there, No you should peel the ginger first before chopping.
cathysuzuki's picture
11th Jun, 2019
it's really easy to peel ginger, use a teaspoon to scrape it downwards onto the chopping board
3rd Dec, 2013


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