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Moroccan Chicken One-Pot

19 September 2012


  • 4 boneless, skinless chicken breasts
  • 3tbs olive oil
  • 2 onions, 1 roughly chopped, 1 sliced
  • 100g/4oz tomatoes
  • 100g/4oz ginger, roughly chopped
  • 3 garlic cloves
  • 1 tsp turmeric
  • 1 tbsp each of ground cumin, coriander and cinnamon
  • 1 large butternut squash, deseeded and cut into big chunks
  • 600 ml/1pt chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 100g/4oz dried cherries


  • 1 small red onion, finely chopped
  • zest 1 lemon
  • handful mint leaves
  • 100g/4oz feta, crumbled
  • couscous and natural yoghurt
  1. Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion,tomatoes, ginger, and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened,then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
  2. Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the 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.
  3. Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yoghurt.

PER SERVING 324 kcals, protein 27g, carbs 39g, fat 7g, sat fat 1g, fibre 6g, sugar 24g, salt 0.4g.

Posted: 19/09/2012 12:13:36 by

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