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

Moroccan chicken one-pot

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(232 ratings)

Prep: 20 mins Cook: 50 mins


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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  • 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



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 1 tsp turmeric



    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



    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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g feta cheese, crumbled
  • couscous and natural yogurt



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  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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18th Oct, 2012
Delicious!!! Will be making this again. Cooked in the slow cook all day whilst at work. Didn't bother with the mint, feta or yogurt. Served with rice. Didn't have cherries so used raisins instead. Yum yum yum!!!!
16th Oct, 2012
Lovely flavours! They all complimented each other beautifully! Will be making again! I also used apricots instead of cherries. Going to try serving with pitta breads next time! Keep the hubby happy.
15th Oct, 2012
made this using chicken thighs so cooked for a lot longer in a slow cooker so they were nice and tender. Sounded a lot of cinnamon so I used about half the quantity, maybe less and it still tasted slightly harshly of it. I used the cherries but wouldn't say they added anything. Think I would use apricots next time as they would seem to be more fitting, or even dried cranberries for a festive flavour. Otherwise though, very tasty and enjoyable.
13th Oct, 2012
absolutely hated this recipe, too sweet and the lemon in it was horrible!
12th Oct, 2012
Very easy and really tasty. I didn't have cherries so used sultanas instead and they worked really well, although I think the cherries sound lovely. Talking about using the same recipe with lamb and dried apricots next time too.
11th Oct, 2012
This was fab... My first try at Moroccan cooking and absolutely loved it!
11th Oct, 2012
Felt the same about the cherries so added olives instead. Also made double and freezed a batch. Definately a favourite and took some to my friend too, who also loved it!
11th Oct, 2012
This was wolved down last night, I'd say the portion is exactly right for six decent-sized meals. We mixed the red onion/lemon zest/mint/feta mix in with the couscous, along with some chopped tomatoes too, and had just the yoghurt on the side. Yum. My partner felt it didn't need the extra sugar, the butternut squash and cherries were sweet enough. It was a lovely texture too. I was a bit worried it would be more effort than I could be bothered with by the time I trudged home from the supermarket but the recipe really lent itself to get bits chopped and whizzed whilst other bits were cooking with plenty of time to get the kitchen straightened out before serving. I've never ventured into Moroccan cooking before, despite loving the cuising, and this was definitely a great and encouraging starting point!
10th Oct, 2012
Really tasty,lovely flavours will be making again. I did use carrots instead of squash and I used dried apricots because I couldn't get cherries. Delicious.
10th Oct, 2012
This was really lovely, will definitely be trying this again and making it one of our family favourites!


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