Dinner

Moroccan Chicken One-Pot Recipe

Name: Moroccan Chicken One-Pot Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp olive oil, divided; 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

ByCleo Brixton November 20, 2025November 20, 2025

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Introduction

This Moroccan chicken one-pot is a vibrant and fragrant dish combining tender chicken with warm spices and sweet butternut squash. It’s a comforting, all-in-one meal perfect for busy weeknights or casual gatherings.

A top view of a bowl with a stew made of orange pumpkin chunks, dark small beans, and shredded meat in a brown sauce. The stew is topped with small white cheese pieces, some green mint leaves, and small bits of red onion. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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. Brown the chicken on all sides until golden, then remove and set aside on a plate.
Step 2: Blend the roughly chopped onion, tomatoes, ginger, and garlic into a rough paste using a food processor or blender.
Step 3: Add the remaining tablespoon of oil to the dish and fry the sliced onion until softened, about 5 minutes. Stir in the turmeric, cumin, coriander, and cinnamon, frying for 1 more minute until fragrant.
Step 4: Add the blended paste to the dish and cook for a few minutes to soften and develop flavors.
Step 5: Return the chicken to the dish along with the butternut squash chunks, chicken stock, brown sugar, and red wine vinegar. Bring to a simmer, cover, and cook gently for about 30 minutes until the chicken is cooked through and the squash is tender.
Step 6: Remove the chicken from the pot and shred it 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 and season with salt and pepper to taste.
Step 8: In a small bowl, combine the finely chopped red onion, lemon zest, mint leaves, and crumbled feta cheese.
Step 9: Scatter the onion, lemon, mint, and feta mixture over the chicken and sauce. Serve alongside couscous and a dollop of natural yogurt.

Tips & Variations

For extra depth, add a pinch of cayenne pepper or smoked paprika to the spice mix.
Swap dried cherries for dried apricots or raisins if preferred.
Use bone-in chicken thighs for richer flavor and more tender meat.
Serve with fluffy couscous or even crusty bread to soak up the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after resting overnight.

How to Serve

A white bowl filled with a thick stew that has bright orange chunks of squash and sliced mushrooms. The stew is dotted with small dark beans and topped with white crumbled cheese, small pieces of chopped red onion, and fresh green mint leaves. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use thawed frozen chicken breasts. Make sure they are fully defrosted before cooking to ensure even cooking throughout.

Is this dish spicy?

This recipe is warmly spiced but not overly hot. If you prefer more heat, you can add chili flakes or fresh chili to the spice mix.

Cleo Brixton