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Moroccan chicken

• Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.8 out of 5.342 ratingsRate

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You don't need a clay pot to whip up a fragrant, North African tagine. Make this Moroccan chicken in a casserole dish and top with feta, mint and lemon.

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

• 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

To serve

• 1 small red onion

  finely chopped

• zest 1 lemon

• handful mint

  leaves

• 100g feta cheese

  crumbled

• couscous

  and natural yogurt

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Nutrition: per serving

• kcal324

  low

• fat7g

• saturates1g

• carbs39g

• sugars24g

• fibre6g

• protein27g

• salt0.4g

  low

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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

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A star rating of 4.8 out of 5.342 ratings

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