Morocco
Moroccan Chicken
Ingredients
- 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 ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 large butternut squash, deseeded and cut into large 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 of 1 lemon
- A handful of mint leaves
- 100g feta cheese, crumbled
- Couscous
Method
Brown the Chicken
Season the Chicken:
Season the 4 chicken breasts with salt and pepper.
Heat 2 tbsp olive oil in a flameproof dish over medium heat.
Brown the chicken breasts on all sides, then remove them from the dish and set aside.
Make the Paste
Prepare the Paste:
In a food processor, blend the roughly chopped onion, tomatoes, ginger, and garlic cloves into a rough paste.
Cook the Spices
Fry the Onion and Spices:
In the same dish, add the remaining 1 tbsp olive oil and sauté the sliced onion until softened.
Stir in the turmeric, ground cumin, coriander, and cinnamon. Fry for 1 minute until fragrant.
Add the paste and cook for a few more minutes until softened.
Simmer the Dish
Add Chicken and Squash:
Return the browned chicken to the dish along with the butternut squash chunks.
Pour in the chicken stock, brown sugar, and red wine vinegar.
Bring to a simmer, cover, and cook for 30 minutes, until the chicken is cooked through.
Finish the Sauce
Add the Cherries:
Remove the chicken from the dish and stir in the dried cherries.
Continue simmering the sauce to thicken while you shred the chicken into bite-sized pieces.
Return the shredded chicken to the dish, mix well, and season to taste.
Serve
Garnish and Serve:
Mix the finely chopped red onion, lemon zest, mint leaves, and crumbled feta in a small bowl.
Scatter this mixture over the chicken dish.
Serve hot with couscous and a dollop of natural yogurt on the side. Enjoy!
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