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Moroccan Chicken Pot

Moroccan Chicken Pot

  • Prep: 20 mins
  • Cook: 50 mins
  • Serves: 4 – 6


  • 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 each 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.

To serve:

  • 1 small red onion, finely chopped.
  • Zest of 1 lemon.
  • Handful mint leaves.
  • 100g feta cheese, crumbled.
  • Couscous / basmati rice and natural yogurt.


  1. Season the chicken. Heat 2 tbsp of the oil in a flameproof dish and brown the chicken breasts on all sides.
  2. Remove the chicken to a plate. Now whizz the chopped onion, tomatoes, ginger and garlic into a rough paste.
  3. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Now add the paste and fry for a few mins to soften.
  4. Add the chicken to the dish with the squash / sweet potatoes, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  5. Lift the chicken out, 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.
  6. Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous / rice and yogurt.
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