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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Moroccan chicken one-pot

Moroccan chicken one-pot scattered with feta, mint and lemon zest


Preparation and cooking time

  • Prep:20 mins
  • Cook:50 mins
  • Easy
  • Serves 6

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

324kcal

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 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

To serve

  • 1 small red onion, finely chopped
  • zest 1 lemon
  • handful mint leaves
  • 100g feta cheese, crumbled
  • couscous and natural yogurt

Method

STEP 1

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.

STEP 2

Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.

STEP 3

Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.

STEP 4

Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.

STEP 5

Bring to a simmer, then cook for 30 mins until the chicken is cooked through.

STEP 6

Lift the chicken out and stir in 100g dried 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.

STEP 7

Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

and as always have a chilled day from the Viking

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