One of my absolute favourites, this delicious one pot will not disappoint.
Here I have used chicken thigh fillets, but often I make this with lamb neck fillets.
Loaded with Middle Eastern flavours and so simple to make. Serve with couscous.
Serves 4
INGREDIENTS
2 medium onions – chopped
4-5 cloves garlic – crushed
3 teaspoons grated or finely chopped ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ras el hanout
2- 4 teaspoons harissa paste
2 tablespoons dried cherries or dried apricots – if using apricots – chop in to three
1-2 preserved lemons – chopped into small pieces
1 tablespoons honey
800-1kg Chicken thigh fillets
300g butternut squash – peeled and chopped
1 level tablespoons plain flour
500ml chicken stock
Pinch of saffron or 1/2 teaspoons turmeric optional
Salt & pepper
METHOD
SautΓ© the onions until soft. Add the garlic, ginger, spices, harissa, dried fruit and lemons and stir to combine.
Add the chicken, stir and cook in the flavour for 5 minutes.
Stir through the squash and flour. Add the saffron to the stock and infuse for 2 minutes.
Pour in the stock and honey, stir, bring to a simmer, lid on and simmer on a low heat for 1 hour.
Remove the lid for the last 15 minutes if it looks too liquidy.Β
