One-pot Moroccan chicken

Serves 4
This tasty dish can be made up to a day ahead to the point of adding the spinach.  It could then be frozen if required.  Reheat, adding a little water if necessary.
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, peeled and sliced
  • 2 sticks celery, chopped
  • 2 medium parsnips, peeled and cut into chunks
  • 1 x 480g pack chicken thigh fillets
  • 1 tsp each ground cumin and ginger
  • 2 x 400g tins chopped tomatoes
  • 2-3 tsp harissa paste
  • 75g dried ready-to-eat apricots or pitted prunes, halved
  • 1 cinnamon stick
  • 1 dessertspoon honey
  • 200g broccoli or cauliflower florets
  • 1 x 225g bag young-leaf spinach
  • a small handful parsley or coriander leaves
  • grated zest of 1 small lemon or 1 preserved lemon, finely chopped
  1. Heat 3 tblsp of water in a medium casserole, add the onion, garlic, celery and parsnips, cover with a lid and leave to simmer for 4-5 minutes to soften the vegetables.
  2. Meanwhile, in a bowl, toss the chicken with the ground spices and add to the casserole with the tomatoes, harissa, apricots or prunes, cinnamon, honey and a generous pinch of salt.  Stir, then cover and cook for a further 15-20 minutes or until the chicken is cooked through, adding the broccoli or cauliflower for the final 5 minutes.
  3. Stir in the spinach and wilt over the heat for 2-3 minutes.  Sprinkle with parsley or coriander and lemon zest.
(Recipe from Sainsbury’s magazine)

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent