Moroccan chicken

• boneless, skinless chicken breasts↗4
• olive oil↗3 tbsp tbsp
• onions↗2

  1 roughly chopped, 1 sliced

• tomatoes↗100g g
• ginger↗100g g

  roughly chopped

• garlic cloves↗3
• turmeric↗1 tsp tsp
• each ground cumin1 tbsp tbsp

  coriander and cinnamon

• large butternut squash↗1

  deseeded and cut into big chunks

• chicken stock↗600ml ml
• brown sugar↗2 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• dried cherries↗100g g
• small red onion↗1

  finely chopped

• zest 1 lemon
• handful mint↗

  leaves

• feta cheese↗100g

  crumbled

• couscous↗

  and natural yogurt

Step-by-step instructions

1. 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.

2. 2

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

3. 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.

4. 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.

5. 5

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

6. 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.

7. 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.