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Moroccan Chicken

Servings 4

Ingredients

  • 4 Boneless chicken breasts
  • 1 tbsp Garlic-infused oil
  • 150 g Chopped tomato
  • 3 cm Fresh ginger (finely chopped)
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Ground cinnamon
  • 1 tsp Ground coriander
  • 200 g Butternut squash (chunks)
  • 400 ml Chicken stock
  • 1 tbsp Brown sugar
  • 1 tbsp Sultanas (optional due to FODMAPs)
  • 75 ml Lactose-free plain yoghurt
  • 15 g Coriander

Instructions

  1. Heat the garlic-infused oil in the Circulon momentum saute pan and add the chicken breasts.

  2. Add the tomatoes, squash, spices and ginger, then add the chicken stock and brown sugar.

  3. Place a lid on the pan and simmer for 20 minutes.

  4. Remove the lid and cook for a further 10 minutes.

  5. Take out the chicken and pull apart (it should pull easily with a knife and fork).

  6. Return the pulled chicken to the pan (add optional sultanas).

  7. Serve with gluten free couscous, coriander and yoghurt.