Serves 2
Ingredients
½ Butternut squash, de-seeded & cut into cubes (s)
1 Lemon zested & juiced (s)
1 Sweet pepper (s)
1 Tsp Rose water
1Tbsp Tomato puree (s)
1 Tbsp. Ras-Al-Hanout
2 Tbsp. Sweetener
2 Tbsp. Red wine vinegar
2 Onions 1diced, 1 liquidised (s)
2cm Cube of ginger
4 Large tomatoes (s)
4 Garlic cloves (s)
200mL Chicken stock
450g Diced chicken (p)
S & P
Method
Place the chicken in a glass bowl; add the zest of the lemon & the juice, leave, covered, for at least 2 hrs.
Prepare the butternut squash by cutting in half, de-seeded, and then chopped into 2cm cubes, set aside.
In a food processor, liquidise one onion, tomatoes, garlic, ginger & sweet pepper. Set aside.
In a casserole pan, sprayed with frylight, part-cook the chicken, then add the liquidised contents, Ras-Al- Hanout, sliced onion, butternut squash, stock , puree, sweetener, vinegar & rose water ,season, bring to the boil then reduce to a simmer, cook for at least 2 hrs., covered. Serve with couscous or rice.
