Moroccan chicken one-pot

Moroccan chicken one-pot

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(136 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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Lilixyn
11th Oct, 2017
3.8
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.
Abs82
23rd Sep, 2017
5.05
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.
jd_za
12th Sep, 2017
3.8
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
Pee
22nd Mar, 2017
5.05
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!
blobberboo
24th Sep, 2017
5.05
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!
Alimoore776
1st Mar, 2017
3.8
Flavour 5 stars - really delicious. We paired with the BBC good food harissa couscous minus the cherry tomatoes. What lets this recipe down for me was the number of processes - making paste, moving chicken in and out like a yoyo - browning then removing from pan, cooking in sauce, remove, shred, add back in. A faff with a clingy toddler hanging off your leg! I think slow cooked lamb would be a delicious alternative. Added the cherries but they were expensive and I don't think added that much to the dish. Feta garnish delicious.
Davescunningplan
5th Feb, 2017
5.05
delicious- cooked it for the team at work. universally loved.
jajajaja
20th Nov, 2016
If you add the 100g of feta cheese they recommend, you'll be adding nearly your entire daily allowance of salt if you are on a low salt diet, about 1200 mg. It's a bit irresponsible of them to tell you how delicious it is when they are actually recommending heaping on the salt!
Floyd's
19th Oct, 2016
Amazing really lovely recipe, topping especially added a nice touch.
koolk_2009
25th May, 2016
5.05
Absolutely fabulous, really tasty. I loved the topping and added some lemon juice at the end for some extra zing. Chicken thighs were fantastic in it and would love to try with cherries, but couldn't find dry ones.

Pages

enstr40
27th May, 2017
Can someone please confirm it's definitely 100g of ginger?
becki-x
26th May, 2016
Could there be a vegetarian alternative to chicken that could be used in this recipe? Would tofu work?
Pee's picture
Pee
22nd Mar, 2017
5.05
I've made this with Quorn "chicken" fillets and it was delicious!
Filmsrose
20th Sep, 2015
Can I use glacé cherries? Got no dried ones. Thanks
Thekittycat
10th Sep, 2015
Can you use ginger powder instead of fresh one? Does it makes a big diffrence?
Apothika
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 (http://www.bbcgoodfood.com/recipes/8163/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
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.
mrlpeck
19th Sep, 2014
Do I put the lid on my casserole dish once All ingredients are in? Thanks
mrlpeck
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
zachary82
28th Oct, 2013
Are you meant to add the skin of the ginger or not?

Pages

yvetteredwood@gmail.com's picture
yvetteredwood@g...
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.
radioheadjen
13th Aug, 2014
5.05
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
5th Jan, 2014
I made a cheaper version using chicken thighs and de boned at the shredding stage :-)
iloveprunejam
20th Sep, 2013
Pour some lemon juice on top of your plate and it turns from very very good to INCREDIBLE.
handycrowd's picture
handycrowd
27th Jun, 2013
5.05
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!