I love looking at recipes and imagining what else I could do with them. I made a soup with Moroccan spices and thought it was delicious, so I decided to translate this to a chicken and butternut squash dish. it was very successful.
Although this takes 30 minutes of simmering, I still think it’s a good weeknight meal. Crack on with it as soon as you get home, then wander off to get changed and pour yourself some wine. It’ll be ready when you get back.
To serve four, you will need:
- 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