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

Moroccan chicken one-pot

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal324
fat7g
saturates1g
carbs39g
sugars24g
fibre6g
protein27g
low insalt0.4g
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Ingredients

To serve

Method

  • STEP 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.

  • STEP 2

    Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Bring to a simmer, then cook for 30 mins until the chicken is cooked through.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.280 ratings
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