Description
This Moroccan chicken one-pot recipe combines tender chicken breasts simmered with aromatic spices, butternut squash, dried cherries, and a vibrant mix of fresh mint, lemon zest, and crumbled feta. Served with fluffy couscous and natural yogurt, it’s a flavorful and wholesome meal inspired by traditional Moroccan flavors, all cooked conveniently in a single flameproof dish.
Ingredients
Scale
Chicken and Spices
- 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
Vegetables and Paste
- 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
Liquids and Sweeteners
- 600ml chicken stock
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
Additions and Garnishes
- 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
Instructions
- Season and Brown the Chicken: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a flameproof dish over medium-high heat. Brown the chicken on all sides until golden, about 3-4 minutes per side. Remove the chicken from the dish and set aside on a plate.
- Prepare the Spice Paste: Combine the roughly chopped onion, tomatoes, ginger, and garlic cloves in a food processor and blitz into a rough paste.
- Cook Onions and Spices: In the same flameproof dish, add the remaining tablespoon of olive oil and fry the sliced onion over medium heat until softened, about 5 minutes. Add turmeric, ground cumin, coriander, and cinnamon to the onions and fry for 1 minute until fragrant.
- Cook Paste: Add the prepared spice paste to the dish and fry for another 3-5 minutes, stirring frequently to allow the paste to soften and the flavors to meld.
- Simmer Chicken and Vegetables: Return the browned chicken breasts to the dish. Add the butternut squash chunks, chicken stock, brown sugar, and red wine vinegar. Bring the mixture to a gentle simmer, then cover and cook for 30 minutes, or until the chicken is fully cooked and the squash is tender.
- Finish the Sauce: Remove the chicken from the dish. Stir in the dried cherries into the sauce and continue simmering uncovered to thicken the sauce slightly while shredding the chicken into bite-sized pieces using two forks.
- Combine Chicken and Sauce: Return the shredded chicken to the thickened sauce. Stir well and adjust seasoning with salt and pepper to taste.
- Prepare Garnish and Serve: In a small bowl, mix the finely chopped red onion, lemon zest, fresh mint leaves, and crumbled feta cheese. Scatter this mixture over the chicken and sauce. Serve the Moroccan chicken hot alongside couscous and natural yogurt for a complete meal.
Notes
- Use a flameproof dish or oven-safe skillet to withstand simmering directly on the stovetop.
- Adjust the amount of cinnamon and spices to your preference for more or less warmth and aroma.
- For extra depth, you can marinate the chicken with some spices for 1 hour before cooking.
- Substitute dried cherries with dried apricots or raisins for different fruity notes.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Serve with gluten-free couscous alternatives to accommodate gluten intolerance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan chicken, one-pot meal, butternut squash, dried cherries, cumin, cinnamon, middle eastern chicken, easy chicken dinner, couscous dinner
