Advertisement

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.

Recipe from Good Food magazine, October 2012

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.301 ratings
Advertisement
Advertisement
Advertisement