Moroccan Chicken One-pot
You don’t need a clay pot to whip up a fragrant, North Africa tagine – throw it all in a slow cooker and top with feta, mint and lemon.
|4||boneless, skinless chicken breasts|
|3 tbsp||olive oil|
|2||onions, roughly chopped|
|100g||ginger, roughly chopped|
|1 tbsp each||ground cumin, coriander and cinnamon|
|1||large butternut squash, deseeded and cut into big chunks|
|300ml||chicken stock, brought to a boil|
|2 tbsp||brown sugar|
|2 tbsp||red wine vinegar|
|1||small red onion, finely chopped|
|Zest of 1 lemon|
|A handful||mint leaves|
|Couscous and natural yogurt|
You will need: a slow cooker.
1. Heat the slow cooker if necessary. Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Transfer the chicken to the slow cooker. 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, then add to the chicken.
2. Add the squash, stock, sugar and vinegar. Cook on Low for 4 hours. Lift the chicken out and stir in the cherries, then continue to cook on high for 30 mins while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
3. Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.
Per serving: kcals 324 • fat 7g • saturates 1g • carbs 39g • sugars 24g • fibre 6g • protein 27g • salt 0.4g