MOROCCAN CHICKEN ONE POT

MOROCCAN CHICKEN ONE POT image

Categories Chicken

Yield 6 servings

Number Of Ingredients 22

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4 boneless skinless chicken breasts
3 tablespoons olive oil
2 onions, one roughly chopped, one sliced
4 ounces tomatoes
4 ounces ginger, roughly chopped
3 garlic cloves, peeled
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon cinnamon
1 butternut squash, peeled, deseeded and cut into chunks
2 1/4 cups chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
4 ounces dried cherries
TO SERVE
1 red onion, finely chopped
1 lemon, zest
10 mint leaves
4 ounces feta,crumbled
couscous
natural yoghurt

Steps:

1 Season the chicken with salt and pepper. Heat 2tbs of the oil in a flameproof dish then brown the chicken on all sides. Remove the chicken to a plate. 2 In a food processer or with a blender whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened then add the spices and fry for a further minute until fragrant. Add the paste and fry for another few minutes to soften. 3 Return the chicken to the dish with the squash, broth, sugar and vinegar. Bring to a simmer then cook for 30 minutes 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 with salt and pepper. 4 Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.