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:
toasted pine nuts
a drizzle of lemon juice
To see a detailed picture gallery, click here
Reprinted with permission of Sarah Graham
. To see more recipes, click here