Moroccan chicken

Ingredients

Chicken breasts

3tbsp Olive Oil

2 Onions

1 Tube of Tomato Puree

4oz Ginger

3 Cloves of Garlic

1tsp Turmeric

1 tsp each of Coriander, Cumin and Cinnamon

1 x Butternut Squash, desseded and cut into bite size chunks

1 pint of Chicken stock

2 tbsp brown sugar

2 tbsp Red Wine Vinegar

4oz Dried Cherries

Risotto Rice

Fresh Mint 

Parmisan Cheese

1: Place Chicken breasts in a bowl and season with salt 

and pepper.

2: Heat 2 tbsp of Olive Oil in a flame-proof dish and then 

add Chicken, brown on all sides.

3: Remove browned Chicken onto a plate.

4:Chop Onion, and finely chop Ginger and Garlic and mix

 into the Tomato Puree.

5: Slice the 2nd Onion and with the 3rd Tbsp of Olive Oil 

add to the Flame proof dish until onion is softened.

6: Add the spices for approx 1 min.

7: Add the Tomato Puree mix and cook for a few minutes.

8. Return the Chicken to the Flame proof dish along with

 the Butternut Squash, Chicken Stock, Brown Sugar and 

Red Wine Vinegar.

9: Bring to a simmer and cook for approx 30 mins.

10: Lift out Chicken again.

11: Add the risotto rice and the cherries and allow the sauce

 to simmer to thicken.

12: Cut Chicken into bite sized pieces and add to the dish.

13: Now finely chop Mint and Shave Parmesan Cheese.

14: Take dish off heat and sprinkle the mint and cheese on 

top and serve.

ENJOY!