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Moroccan Chicken Pot

Tasty Moroccan chicken recipe

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Moroccan Chicken Pot

Serves: 4 – 6 people.

Preparation Time: 20 minutes to prep, 50 minutes to cook.


  • 4 boneless chicken thighs with skin removed
  • 3 tbsp olive oil
  • 2 onions, 1 roughly chopped and 1 sliced
  • 100g tomatoes
  • 100g ginger, roughly chopped
  • 3 garlic gloves
  • 1 tsp turmeric
  • 1 tbsp ground cumin, coriander, and cinnamon
  • 1 large butternut squash, deseeded and cut into large chunks (or alternatively 2 large sweet potatoes, peeled and cut into large chunks)
  • 600ml chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 1 small red onion, finely chopped
  • Zest of 1 lemon
  • Handful mint leaves
  • 100g feta cheese, crumbled
  • Couscous / basmati rice
  • Natural yogurt


  1. Season the chicken with salt and pepper to your liking.
  2. Heat 2 tbsp of the oil in a flameproof pot or pan and brown the chicken breasts on all sides.
  3. Remove the chicken to a plate.
  4. Whizz the single chopped onion, tomatoes, ginger and garlic into a rough paste.
  5. Fry the single sliced onion in the remaining oil until softened, then add the turmeric, cumin, coriander and cinnamon, and fry for 1 min more until fragrant.
  6. Add the paste to the pan and fry for a few mins to soften.
  7. Return the chicken to the pan with the squash / sweet potatoes, chicken stock, brown sugar and red wine vinegar.
  8. Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  9. Cook the rice or cous-cous as per the packet instructions.
  10. Lift the chicken out, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks.
  11. Stir the chicken back into the sauce and season with more salt and pepper to your liking.
  12. Mix the red onion, lemon zest, mint and feta, and scatter over the dish.
  13. Serve with the cooked couscous / rice and yogurt.
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