Today is the 5th of December, tomorrow the 6th is the feast of St. Nicholas which is a big festival in The Netherlands. St. Nicholas was a catholic archbishop who many centuries ago started the tradition of giving gifts to all in his parish and surrounding villages during Christmas. For this reason at Christmas we have Santa or Saint Nick delivering gifts to one and all. His birthday happened to be on the 6th so they celebrate it in Europe, giving gifts to each other , as the continent is not religious enough to celebrate Christmas and the birth of Jesus.
Today I want to share with you a very simple but delicious recipe full of flavor and goodness. It is dead easy to make and everyone in the family will relish it. It is Moroccan chicken. You can have it with rice, couscous, quinoa, or any grain which will soak up all the yumminess! It is healthy with all the different spices which is good for the immune system and helps fight of germs and viruses, keeping you healthy over the winter! The chicken has protein which our body needs and cries out for. Enjoy!
Instructions:
4 boneless, skinless chicken breast
3 tbsp olive oil
2 onion, 1 roughly chopped, 1 sliced
100g tomato
100g ginger, roughly chopped
3 garlic clove
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherry
to serve:
1 small red onion, finely chopped
zest 1 lemon
handful mint
leaves
100g feta cheese, crumbled
couscous and natural yogurt
Instructions:
1. Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
2. Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
3. Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.
Have an awesome day and keep smiling!
Love & Peace.
GREAT
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