Moroccan chicken one-pot

Moroccan chicken one-pot

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(127 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 100g tomato
    Tomato

    Tomato

    toe-mart-oh

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

  • 100g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

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

  • 3 garlic cloves
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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 cherry
    Cherry

    Cherry

    che-ree

    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
    Lemon

    Lemon

    le-mon

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

  • handful mint leaves
    Mint

    Mint

    mi-nt

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

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

    Couscous

    koos-koos

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

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.

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Comments, questions and tips

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pollyparrot2
15th Sep, 2014
That sounds wonderful. How much chocolate did you put in?
tim jacob
26th May, 2014
left out turmeric, used fresh cherries (great!), had no squash (pity), used two chicken stock cubes and 250ml white wine (+some water). No lemon zest. Everyone loved it. Will do again.
Honeygran
18th May, 2014
3.8
Good flavours. Definitely one to try again, but I think I might change a couple of things. I found the cinnamon a bit too much so would halve the amount, I'd add a bit of chilli and I would vary the veg a bit. Maybe a mix of sweet potatoes and or carrots with the squash. Couldn't get dried cherries so used a cherry berry mix (Whitworths) which seemed to work well.
Emjoy
15th May, 2014
5.05
Used frozen cherries. Wonderful recipe... everyone loved it. Definitely making it again.
workingmama
29th Apr, 2014
5.05
I used sweet potatoes instead of squash and picked out the Aldi frozen cherries from their frozen fruits mix. Interesting dish to make - I wondered how it would be but inspired by the 5 star review and wasn't disappointed. I think I'll make the double the paste and freeze it next time - there will be a next time! Worth go giving it a try and the feta and mint topping is the icing on the cake!
Angelica Mercie...
25th Apr, 2014
5.05
Made this for dinner. I also used cranberries instead of cherries. Absolutely delicious! Will definitely keep making this! I usually hate chicken breast but this was so tender and flavourful! By far one of the best recipes on this site!
marktewk
12th Apr, 2014
5.05
Used cranberries instead of cherries... delicious... we've had this many times ... easily our favourite recipe from the BBC Good Food site. And the whizzing at the start is good fun :-)
HeYo
31st Mar, 2014
fabulous! really happy
DeJayne
30th Mar, 2014
5.05
Wow divine! The cherries are perfect and well worth getting. I actually get a good size bag at Aldi for much less then your other supermarkets and it really does add a different flavour to raisins. If I absolutely had to substitute for something else I'd use dried apricots rather then raisins. I made the topping without the feta and left it as a side dish for people to add if they wanted to. (I made this for a party of 28!). Only a tiny bit of leftover in my fridge and now my mouths watering so I'm off to have the rest for my lunch!!
christinechick
22nd Mar, 2014
Love this recipe. Added green lentils to thicken the sauce and served with pitta bread. Now a firm favourite in our house.

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