If you follow me on facebook, you already know I have family in town this week. And you probably know that I'm making a family friendly, and hearty corn chowder {recipe from this amazing lady - her story is unbelievable} to have in the fridge.
I was so inspired by her post and her one pot recipe, that I decided to share a one pot recipe that I made, and loved, recently.
I was so inspired by her post and her one pot recipe, that I decided to share a one pot recipe that I made, and loved, recently.
Honestly, is there anything better than a one pot? Easy to make, easy to clean up, always feeds a crowd. And oh, so comforting!
This Moroccan chicken one-pot recipe is from the BBC Good Food Magazine, October issue. The beautiful earthy flavors of the stew like tagine are balanced by the bright accouterment of dried cherries, red onion, lemon zest, mint and feta cheese.
Ingredients
4 boneless, skinless chicken breasts
3 tbs olive oil
2 onions, 1 chopped, 1 thinly sliced
4 oz canned tomatoes
4 oz ginger, roughly chopped
3 garlic cloves
1 tsp tumeric
1 tbs ground cumin
1 tbs coriander
1 tbs cinnamon
1 large butternut squash, peeled, deseeded, and cut into large chunks
600ml chicken stock
2 tbs brown sugar
2 tbs red wine vinegar
4 oz dried cherries
To serve
1 small red onion, finely chopped
zest of 1 lemon
handful mint leaves
4 oz crumbled feta
couscous
How to
1 Season the chicken. Heat 2 tbs oil in a large casserole. Brown chicken on all sides. Remove.
2. Meanwhile, combine the chopped onion, tomatoes, ginger and garlic in a food processor. Process into a rough paste.
3. Add the remaining sliced onion to the pan, fry in the remaining oil until soft. Add the spices and cook for 1 min or until fragrant. Add the paste and cook until softened.
4. Return the chicken, squash, stock, sugar and vinegar to the pan. Bring to a simmer, then cook for 30 mins or until the chicken is cooked through.
5. Remove the chicken to cool slightly, then shred into bite size chunks. Meanwhile, stir in the dried cherries. Continue simmering the sauce to thicken. Add back the chicken and adjust seasoning.
6. Combine the red onion, lemon zest, mint and feta. Scatter over the dish. Serve with couscous.
I hope you try it and love it, as much as we did.
So tell me, do you stash extra meals in your fridge when you have company in town? Or is it just me? I mean, you never know when someone else is going to be hungry and I hate to have nothing to offer them...you know?
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until next time,
