Monday 12 November 2012

One-pot Moroccan Chicken.....no tagine required


Ok those fancy Moroccan tagines may look great but they're expensive and easy to break, which when you're a Jack Russell would be often.....so I've come up with this delicious, quick and easy to cook one-pot Moroccan Chicken Casserole  that's not only tasty and filling it's nutritious and inexpensive to make as it'll serve six.  Just chuck it in a casserole dish and top with feta, fresh mint and lemon for a fragrant taste of North Africa.....










  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • onions , 1 roughly chopped, 1 sliced
  • 100g tomatoes
  • 100g ginger , roughly chopped
  • 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






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.

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.

Mix the red onion, lemon zest, mint and feta. 

Scatter over the dish, then serve with some couscous and yogurt.



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