Moroccan chicken one-pot
- Preparation and cooking time
- 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.
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 onions, 1 roughly chopped, 1 sliced
- 100g tomatoes
- 100g ginger, roughly chopped
- 3 garlic cloves
- 1 tsp turmeric
- 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
- 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.