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Moroccan Chicken Hotpot

Name: Moroccan Chicken Hotpot
Cook time: 30 min
Yield: 4
Ingredients: 4 chicken beasts, skinless; Low-cal spray oil; 1 tin of tomatoes; 1 onion, roughly chopped; 1 large piece of ginger, roughly chopped; 3-5 garlic cloves, crushed; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp coriander; 1 tsp cinnamon; 1 butternut squash, deseeded, cut into chunks; 600ml chicken stock; 12 dried apricots; 1 tin of drained chickpeas

This dish really is a Feast from the East

Preparation Time	10mins
Cooking Time	30mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

4 chicken beasts, skinless

Low-cal spray oil

1 tin of tomatoes

1 onion, roughly chopped

1 large piece of ginger, roughly chopped

3-5 garlic cloves, crushed

1 tsp turmeric

1 tsp ground cumin

1 tsp coriander

1 tsp cinnamon

1 butternut squash, deseeded, cut into chunks

600ml chicken stock

12 dried apricots

1 tin of drained chickpeas

Method

First, season the chicken. Spray oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.

With a blender whizz the chopped onion, ginger and garlic into a rough paste.

Fry the sliced onion in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and the tin of tomatoes and cook for another few mins to soften.

Return the chicken to the dish with the squash and add stock.

Bring to a simmer, then cook for 30 mins until the chicken is cooked through.

Lift the chicken out and stir in the apricots, 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.

Sprinkle some lemon zest, chopped mint and coriander on top.

Serve with some couscous and a dollop of natural low-fat yogurt.