This recipe makes the perfect winter dinner party offering. It tastes great, looks sophisticated and – best of all – isn’t complicated to make. It’s just as good the next day if you’re eating up the leftovers.
Ingredients (serves 6):
- 4 chicken breasts
- 3 tbsp olive oil
- 2 onions, 1 roughly chopped, 1 slice
- 100g tomatoes
- 50g ginger, peeled and roughly chopped
- 3 garlic cloves
- 1 tsp turmeric
- 1 tbsp each ground cumin, coriander and cinnamon
- 1 large butternut squash, deseeded and cut into big chunks
- 600ml chicken stock
- 1 tsp stevia
- 2 tbsp red wine vinegar
- 100g dried cherries
- 1 small red onion, finely chopped
- 100g feta cheese, crumbled
- Handful mint leaves, torn
- Zest of a lemon
Season the chicken breasts. Heat 2 tbsp olive oil large pan, then brown the chicken on all sides. Transfer the chicken to a plate. Whizz the chopped onion, tomatoes, chopped ginger and garlic cloves into a rough paste.
Fry the sliced onion in 1 tbsp olive oil in the dish until softened, then add the turmeric, cumin, coriander and cinnamon, and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften. Return the chicken to the dish. Add the squash, chicken stock, stevia and red wine vinegar. Bring to a simmer then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in the dried cherries. Continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season. Garnish with a mix of the finely chopped red onion, lemon zest, mint leaves crumbled feta cheese. Serve with cauliflower rice.