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
- Season the chicken with salt and pepper to your liking.
- Heat 2 tbsp of the oil in a flameproof pot or pan and brown the chicken breasts on all sides.
- Remove the chicken to a plate.
- Whizz the single chopped onion, tomatoes, ginger and garlic into a rough paste.
- 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.
- Add the paste to the pan and fry for a few mins to soften.
- Return the chicken to the pan with the squash / sweet potatoes, chicken stock, brown sugar and red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Cook the rice or cous-cous as per the packet instructions.
- 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 with more salt and pepper to your liking.
- Mix the red onion, lemon zest, mint and feta, and scatter over the dish.
- Serve with the cooked couscous / rice and yogurt.