Name: Moroccan chicken casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 4-6 chicken pieces; 1 onion roughly chopped; 1 cinnamon stick; 4-5 cloves; 1 tsp cumin ground; 1 tsp coriander ground; 1/2 tsp dried chilli flakes; 1 tsp fresh ginger grated; 1 garlic cloves, chopped; 1 cup butternut peeled, cubed; (about 1cm squared); 1 tomatoes peeled, chopped; 1 stock chicken; 1/4 cup lentils; 1 tsp sugar

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Ingredients (15)

4-6	chicken — pieces
1	onion — roughly chopped
1	cinnamon — stick
4-5	cloves
1 tsp	cumin — ground
1 tsp	coriander — ground
1/2 tsp	dried chilli flakes
1 tsp	fresh ginger — grated
1	garlic — cloves, chopped
1 cup	butternut — peeled, cubed
	(about 1cm squared)
1	tomatoes — peeled, chopped
1	stock — chicken
1/4 cup	lentils
1 tsp	sugar

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Method:

Heat the olive oil in a large pot, then brown the chicken for about 3-4 minutes on each side. Remove the chicken from the pot and set aside.

In a microwave-proof dish, cook the butternut cubes on high for 5 minutes or until cooked through.

Add the onion, spices, ginger and garlic to the remaining oil and cook for about 3 minutes, stirring often.

Add in the tinned tomatoes, stock, lentils and sugar. Simmer for about 5 minutes, then return the chicken pieces and leave to cook on low with the lid off for a further 15-20 minutes or until the lentils are cooked and the sauce has thickened.

Serve with couscous (cook according to packet instructions) and then mix through:
crumbled feta
toasted pine nuts
pomegranate seeds
fresh mint
a drizzle of lemon juice

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Reprinted with permission of Sarah Graham. To see more recipes, click here.