Moroccan chicken casseroleReviewed by our expert panel
(at time of publication)
- 3 (approx 680g) chicken breast
- 1 onion
- 300g butternut pumpkin, peeled
- 2 tablespoons olive oil
- 1 tablespoon Masterfoods Moroccan seasoning
- 400g can Delmaine tomatoes with fresh garlic and olive oil
- sliced red chilli
- fresh mint
- drizzling of natural yoghurt
1 Preheat the oven to 180ºC. Cut the chicken into bite-sized pieces, finely chop the onion and cube the pumpkin.
2 Heat the oil in a pan and cook the onion until tender. Add the Moroccan seasoning and cook for a further minute. Increase the heat and add the chicken and brown on each side.
3 Transfer to a casserole dish and add the tomatoes and pumpkin with enough water to almost cover the chicken. Cover and cook for 25 minutes. If the sauce needs thickening, add a tablespoon of cornflour.
4 Serve immediately with couscous. Garnish with fresh mint, sliced chilli and yoghurt if desired.
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