I enjoy cooking and eating, but I am fundamentally a lazy person. I want good food and I want it with minimal fuss and effort.
Enter this Moroccan Chicken with Butternut Squash.
- Four chicken breasts, cut in half and thickly sliced
- Two red onions, thickly sliced
- One 400g can of chopped tomatoes
- A large pinch of ground ginger
- 3 garlic cloves, crushed
- A teaspoon each of turmeric, cumin, cinnamon and coriander
- One large butternut squash, peeled and diced
- 1 pint of chicken stock
- Fresh coriander, feta, couscous and Greek Yogurt, to serve
- Brown the chicken breasts on all sides in a large, deep frying pan. Remove from the pan. Add the onions, fry until soft, and then add the dry spices and the garlic
- After a few minutes tip in the tomatoes. Fry for a minute or so. Then tip in the squash, the browned chicken and the stock. Bring to a simmer and cook, covered, for 30 minutes. Stir occasionally, adding more stock if necessary
- Serve with a pot of rice and coriander and a little feta or Greek yogurt on top