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.
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
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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.
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Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
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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.
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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.
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Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
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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.
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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.