Moroccan Chicken Stew

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Here's a healthy stew that you can make in one pot. For a vegetarian version just leave out the chicken and add another can of chickpeas instead. Quorn pieces are another good alternative, if you can get them.

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Steps

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Heat the oil in a large pan.

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Add the chicken and cook over a medium heat until browned all over.

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Add the onion , garlic and ginger and cook for another few minutes until softened.

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Add the harissa and flour and cook for a couple minutes , then add the stock.

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Bring to a boil and then reduce heat and simmer for 45 minutes.

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Meanwhile , peel and seed the tomatoes into a sieve , resting on a bowl to catch any juice.

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Roughly chop the tomato flesh.

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Add to the bowl with the juice and set aside.

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When the stew has simmered for 45 minutes , add the squash , chickpeas and tomatoes and their juice to the pot.

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Cover and bring to a boil , then simmer , stirring occasionally for another 20 minutes or until the squash is tender.

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Remove and large stalks from the spinach and tear the larger leaves in half.

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Add to the pan with the lime juice and cook for 2-3 minutes.

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Season well with salt and pepper.

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Serve with a nice , crusty bread to mop up the juices.

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Ingredients

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vegetable oil, boneless skinless chicken breasts, onion, garlic, fresh ginger, harissa, plain flour, vegetable stock, tomatoes, butternut squash, chickpeas, spinach leaves, lime