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

Moroccan chicken one-pot

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(271 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

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 tomatoes
    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 cherries
    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…

  • 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 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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debrajayne
28th Jul, 2020
4.05
Very tasty dish, seasonings were delicious. However, I found using breast fillets they were a little dry. Would probably use thighs or marylands next time.
Verity Shillabeer's picture
Verity Shillabeer
24th Jul, 2020
5.05
YUM this was so so good! Used sweet potato instead of butternut squash and dried dates/apricots instead of cherries as that was what we had, but this seasoning was special and absolutely delicious. Super easy and decadent, the whole family loved this and it will be made many more times!
AuntieRiz
3rd Jul, 2020
4.05
Very delicious, I followed the recipe exactly (always do the first time!) and the only subsequent tweak I made was to use crispy onions instead of raw onions on the topping. Definitely worth making the topping and including the cherries as they bring it all together perfectly. Very lovely flavours and really not that much of a faff!
MiddleKav's picture
MiddleKav
8th May, 2020
5.05
Delicious recipe, we didn’t bother with the cranberries and didn’t miss them. Topping is amazing and whole thing is great together. We halved to make for two and there was plenty.
cablecar123
15th Mar, 2020
5.05
Absolutely delicious. Don’t be tempted to cut up the chicken before cooking. as the time taken to cook the sauce will make small chicken pieces too dry. I used dried cranberries instead of cherries. Topping was really delicious too so don’t miss that bit out. I served with black rice.
Daisydoodah
30th Jan, 2020
5.05
Reduced amounts to serve two. I only had a chicken thigh and drumstick with skin and bones, removed skin and cooked on bone, easy to remove chicken to shred. Used a handful of dried cranberries as I don’t have the cherries, worked well. Served with rice and creme frais, which is what I had in. Really delicious and easy. The spices look a lot but are needed, might put a dash of chilli next time. The topping is absolutely lovely and really enhances the dish.
clhscott
20th Jan, 2020
4.05
The flavours were brilliant and the recipe as a whole was easy to follow (even for me, and I'm about a big a novice chef as it's possible to be). But one thing I would say is that you should dissolve the chicken stock cube in much less water than is suggested; 600ml meant that the sauce was very, very watery and had to be left to reduce for a further 15 minutes and required cornflour to be added to thicken it.
samwill
14th Jan, 2020
5.05
Delicious recipe, and like someone else had suggested I changed the chicken to chick peas in some of the veggie mix for my veggie daughter. Thanks, will definitely become a firm family favourite
Sueyoung38
21st Dec, 2019
5.05
Really tasty, but not spicy. I used the lazy chopped ginger that comes in a jar, used 50g and the balance of flavors were good. I used raisins instead of cherries and didn't add feta, red onion or lemon zest, just a few sprigs of mint. I would use more chicken and less butternut next time. It took much longer to cook than the time given.
abbyflavell
6th Dec, 2019
5.05
Delicious one pot. I cooked it in the slow cooker all day and it was so tasty. A great easy dinner if your having guests.

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cathysuzuki's picture
cathysuzuki
11th Jun, 2019
Do you peel the butternut squash?
goodfoodteam's picture
goodfoodteam
17th Jun, 2019
Thanks for your question. Yes, we'd recommend peeling the butternut squash.
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

Pages

sophiajohannescooks
14th Apr, 2019
5.05
I didn’t have any butternut squash, so instead I used potatoes, sweet potato and carrot and it tasted just as good.
YandR's picture
YandR
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!
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