- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
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…
- 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…
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.
Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
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.
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.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
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.
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.