Healthy Moroccan Chicken

Hey everyone! This week I’m bringing you another super easy and super healthy recipe. It’s my take on a Moroccan chicken dish, it’s really really tasty and is one of my favourites. It’s full of flavour and really low in fat, perfect for an evening dinner and it’s something I think everyone will enjoy. This is a pretty flexible dish too, you can add whatever vegetables you like or you can just enjoy it with the onion and butternut squash that I’ve included below.

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Ingredients:

2-4 Chicken Breasts (depending how many you’re cooking for)

1/2 Butternut squash

2 Red Onions, Diced

2-3 Garlic Cloves, Diced

1 Pint Chicken Stock/Gravy Granules

Quinoa/Brown Rice/Cous Cous (To Serve)

Mixed Vegetables (Peas, Carrots, Green Beans, Sweetcorn – Whatever you fancy really!)

Turmeric

Cayenne Pepper

Cumin

Ground Black Pepper

Method:

Step 1:

Prepare your butternut squash as this can be pretty tough and time consuming. I advise a very sharp knife and doing it in slices then cube it. The skin can stay on as it goes soft by the end. Then chop your onions and garlic, then, in a large saucepan sweat the onions and garlic in some oil for 5 minutes with a pinch of black pepper. Whilst they’re sweating prepare your chicken as you’ll be adding this next.

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Step 2:

Add the chicken and when that’s all cooked add your butternut squash plus a good teaspoon of tumeric, cumin and cayenne. Go steady with the cayenne if you’re not keen on too much spice.

Step 3:

Add your pint of chicken stock and mixed vegetables of choice, I like to use the frozen mixed vegetables for convinience. Then add a little more black pepper, tumeric, cumin and if you like it spicy then go ahead with more cayenne! Then cover and leave to simmer for 20 minutes.

Step 4:

Uncover the pan. Now, depending on what kind of accompaniment you’re using for this dish, want to start prepping it so it falls in time with the finished article. I chose to cheat and used some microwavable quinoa and brown rice. I work full time and like to cut corners occasionally where I can.

Step 5:

Leave the pan uncovered for 10-15 minutes until the stock is nice and thick, you may want to have a taste to check your seasoning. I always preach that seasoning is very personal to your taste and you shouldn’t be afraid to step outside the boundaries of a recipe and experiment. Cooking isn’t linear and doesn’t follow rules so feel free to add your own touches. After this it’s ready to serve!

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Thanks for reading let me know on Twitter or leave a comment if you try this recipe because it’s one of my favourite meals at the moment. Don’t forget to follow me on bloglovin’ and instagram to keep updated with what food I’m loving. See you next week for another ‘What I Eat in a Day’ post.

Kirby x

 

 

 

 

 

 

1 Comment

  1. Kelly Hoggons

    Ooooh this sounds so good! I’m a vegetarian, but I’m definitely keen to try this with some of my quorn ‘chicken’ pieces – it looks absolutely delicious!

    Kelly // Velvet and Vibranium

    Reply

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