One-Pot Moroccan Chicken

15 70 455
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 6
One-Pot Moroccan Chicken
Health Rating


2 tbsp unpacked Brown sugar
1 squash Butternut squash (de-seeded, cut into chunks)
4 breast Chicken breast, boneless, skinless
600 ml Chicken broth (stock)
1 tbsp Cinnamon
1 tbsp Coriander, ground
1 tbsp Cumin
3 tbsp Extra virgin olive oil
3 clove(s) Garlic
1 cup, chopped Ginger root
2 tbsp Red wine vinegar
3/4 cup Sour cherry, dried
1 medium Tomato (chopped)
1 tsp Turmeric, ground
2 medium Yellow onion (one chopped, one sliced)


Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.

Blend the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 minute more, until fragrant. Add the paste and fry for another few mins to soften.

Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the 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.

Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.


Nutrition Facts

Per Portion

Calories 455
Calories from fat 92
Calories from saturated fat 15.2
Total Fat 10.2 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.0 g
Cholesterol 88 mg
Sodium 387 mg
Potassium 1575 mg
Total Carbohydrate 55 g
Dietary Fiber 6.8 g
Sugars 24.8 g
Protein 39 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 3.9

Energy sources