Moroccan Chicken One Pot

Name: Moroccan Chicken One Pot
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 44.37 ml olive oil; 2 onions, one roughly chopped, one sliced; 113.39 g tomatoes; 113.39 g ginger, roughly chopped; 3 garlic cloves, peeled; 4.92 ml turmeric; 14.79 ml ground cumin; 14.79 ml coriander; 14.79 ml cinnamon; 1 butternut squash, peeled, deseeded and cut into chunks; 532.32 ml chicken broth; 29.58 ml brown sugar; 29.58 ml red wine vinegar; 113.39 g dried cherries; 1 red onion, finely chopped; 1 lemon, zest; 10 mint leaves; 113.39 g feta, crumbled; couscous; natural yoghurt

Submitted by English_Rose

"This simple and fragrant one pot makes a simple yet special meal for family or firends. Serve with cous cous. From Good Food Magazine."

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Ready In:: 1hr 10mins
Ingredients:: 21
Serves:: 6

ingredients

4 boneless skinless chicken breasts
44.37 ml olive oil
2 onions, one roughly chopped, one sliced
113.39 g tomatoes
113.39 g ginger, roughly chopped
3 garlic cloves, peeled
4.92 ml turmeric
14.79 ml ground cumin
14.79 ml coriander
14.79 ml cinnamon
1 butternut squash, peeled, deseeded and cut into chunks
532.32 ml chicken broth
29.58 ml brown sugar
29.58 ml red wine vinegar
113.39 g dried cherries
TO SERVE
1 red onion, finely chopped
1 lemon, zest
10 mint leaves
113.39 g feta, crumbled
couscous
natural yoghurt

directions

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.
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.
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.
Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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