You don’t need a clay pot to whip up a fragrant, North African tagine. Make this Moroccan chicken in a casserole dish and top with feta, mint and lemon.
Prep:20 mins
Serves 6
4 boneless, skinless chicken breasts3 tbsp olive oil2 onions, 1 roughly chopped, 1 sliced100g tomatoes100g ginger, roughly chopped3 garlic cloves1 tsp turmeric1 tbsp each ground cumin, coriander and cinnamon1 large butternut squash, deseeded and cut into big chunks600ml chicken stock2 tbsp brown sugar2 tbsp red wine vinegar100g dried cherries
STEP 1Season 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 2Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.STEP 3Fry 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 4Return 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 5Bring to a simmer, then cook for 30 mins until the chicken is cooked through.STEP 6Lift 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 7Mix 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.
