Moroccan style chicken: the perfect supper dish from MV’s nutrition king Marko – and what’s more you get TWO of your essential five-a-day. What could be better…
Moroccan style chicken ingredients. Serves 4
1 tbsp. Olive Oil
4 chicken breasts cubed
700g butternut squash, cubed
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
1 litre chicken stock
Fresh coriander or mint for sprinkling
- Heat the oil in a large saucepan and sweat the onion for 3-4 minutes, then add the chicken, squash and spices and stir for a couple of minutes.
- Pour in the stock and bring to the boil, then cover and simmer for 30 minutes. Uncover and simmer for a further 10 minutes to allow the meat to cook fully and the sauce to thicken.
- Sprinkle with coriander, mint and black pepper before serving.
Serve with quinoa, couscous or low GL brown basmati rice, accompanied by broccoli or tenderstem.