One of my absolute favourites, this delicious one pot will not disappoint. Here I have used chicken thigh fillets, but often I make this with lamb neck fillets. Loaded with Middle Eastern flavours and so simple to make.
Serves 4
INGREDIENTS
2 medium onions - chopped
4-5 cloves garlic - crushed
3 teaspoons grated or finely chopped ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ras el hanout
2- 4 teaspoons harissa paste
2 tablespoons dried cherries or dried apricots - if using apricots - chop in to three
1-2 preserved lemons - chopped into small pieces
1 tablespoons honey
800-1kg Chicken thigh fillets
300g butternut squash - peeled and chopped
1 level tablespoons plain flour
500ml chicken stock
Pinch of saffron or 1/2 teaspoons turmeric optional
Pomegranate seeds - optional
Salt & pepper
METHOD
Sauté the onions until soft. Add the garlic, ginger, spices, harissa, dried fruit and lemons and stir to combine. Add the chicken, stir and cook in the flavour for 5 minutes. Stir through the squash and flour. Add the saffron to the stock and infuse for 2 minutes. Pour in the stock and honey, stir, bring to a simmer, lid on and simmer on a low heat for 1 hour. Remove the lid for the last 15 minutes if it looks too liquidy.