Go Back
Print

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

  • Heat the garlic-infused oil in the Circulon momentum saute pan and add the chicken breasts.
  • Add the tomatoes, squash, spices and ginger, then add the chicken stock and brown sugar.
  • Place a lid on the pan and simmer for 20 minutes.
  • Remove the lid and cook for a further 10 minutes.
  • Take out the chicken and pull apart (it should pull easily with a knife and fork).
  • Return the pulled chicken to the pan (add optional sultanas).
  • Serve with gluten free couscous, coriander and yoghurt.