This delicious Moroccan chicken stew is packed with fresh flavours and is much, much easier to make than you might think. Serve with cous cous and a sprinkling of fresh lemon zest.
- 4 chicken breasts, skinless, boneless
- 2 onions
- 100g tomatoes
- 100g ginger
- 3 garlic cloves
- 3 tbsp. olive oil
- 1 tsp. turmeric
- 1 tbsp. each ground cumin, coriander and cinnamon
- 1 butternut squash
- 600ml chicken stock
- 2 tbsp. brown sugar
- 2 tbsp. red wine vinegar
- 100g dried cherries
Thinly slice one onion and finely chop the other. Pop the chopped onion, tomatoes, ginger and garlic into a food processor. Whiz until a paste forms. Peel and de-seed the squash and chop into cubes.
Heat half the oil in a large frying pan and brown on all sides. Set to one side. Add the rest of the oil to the pan, heat, then add the sliced onion and cook until very sweet, sticky and golden. Add the turmeric, cumin, coriander and cinnamon and fry for a minute, then add the paste and keep frying until the mix is softened.
Add the chicken, squash, stock, sugar and vinegar. Cover and simmer for 30 minutes, then lift the chicken from the dish and shred. Add the cherries and the chicken and cook for a further minute or two just to soften and rehydrate the cherries.