One-Pot Moroccan Chicken

15 70 481
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 6
One-Pot Moroccan Chicken
Health Highlights


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 481
Calories from fat 111
Calories from saturated fat 19.2
Total Fat 12.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.6 g
Cholesterol 113 mg
Sodium 122 mg
Potassium 1775 mg
Total Carbohydrate 56 g
Dietary Fiber 8.0 g
Sugars 24.9 g
Protein 40 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 3.9

Energy sources


Meal Type(s)