Name: Moroccan Chicken One-Pot with Butternut Squash, Cherries, and Feta Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp olive oil; 1 tsp turmeric; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp ground cinnamon; 2 onions: 1 roughly chopped, 1 sliced; 100g tomatoes; 100g ginger, roughly chopped; 3 garlic cloves; 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; 1 small red onion, finely chopped; Zest of 1 lemon; Handful of mint leaves; 100g feta cheese, crumbled; Couscous, to serve; Natural yogurt, to serve

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 big chunks

600ml chicken stock

2 tbsp brown sugar

2 tbsp red wine vinegar

100g dried cherries

1 small red onion, finely chopped

Zest of 1 lemon

Handful of mint leaves

100g feta cheese, crumbled

Couscous and natural yogurt, to serve

Instructions

Step 1: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a flameproof dish over medium heat, then brown the chicken on all sides until golden. Remove the chicken and set aside on a plate.

Step 2: Combine the roughly chopped onion, tomatoes, ginger, and garlic in a blender or food processor and pulse into a rough paste.

Step 3: In the same dish, add the remaining tablespoon of olive oil and fry the sliced onion until softened. Stir in the turmeric, cumin, coriander, and cinnamon, frying for 1 minute until fragrant.

Step 4: Add the prepared paste to the dish and cook for a few minutes, stirring occasionally, to soften the mixture.

Step 5: Return the browned chicken breasts to the dish along with the butternut squash chunks, chicken stock, brown sugar, and red wine vinegar. Bring to a gentle simmer, cover, and cook for 30 minutes or until the chicken is cooked through.

Step 6: Remove the chicken breasts and shred into bite-sized pieces. Stir the dried cherries into the sauce and continue simmering to thicken it slightly.

Step 7: Return the shredded chicken to the sauce, season with salt and pepper to taste, and mix well.

Step 8: Combine the finely chopped red onion, lemon zest, mint leaves, and crumbled feta cheese. Scatter this mixture over the chicken dish just before serving.

Step 9: Serve hot with couscous and a dollop of natural yogurt on the side.

Tips & Variations

Use chicken thighs instead of breasts for a juicier texture.

Add chopped dried apricots along with the cherries for extra sweetness.

If you prefer, use vegetable stock to make this dish vegetarian by substituting chicken with firm tofu or chickpeas.

Fresh coriander can replace mint if you prefer a different herb note.

FAQs

Can I prepare this dish in advance?

Yes, the flavors develop nicely when made ahead. Prepare the dish up to Step 7, then cool and refrigerate. Reheat gently and finish with fresh toppings before serving.

What can I serve instead of couscous?

Quinoa, rice, or even crusty bread are great alternatives to couscous that complement the rich flavors of this Moroccan chicken dish.