I love the sweetness of butternut squash- this recipe is a bit more work than my normal slow cooker food but it makes up for it in taste- and lets be honest it still only takes ten minutes to prepare!
This recipe is for a moroccan style chicken- its traditionally cooked in a tagine but I don’t like leaving the oven on if I’m not in the house so I make it in the slow cooker. It uses one saucepan, a jug, wooden spoon and the slow cooker.
- Chicken breast- I use one between two so scale up as required
- 2 onions
- 4 tomatoes
- 1/2 pint chicken stock
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 1 butternut squash
- ginger and garlic- I use the easy garlic and ginger
- 1 tsp turmeric and cinnamon
- 1 tbsp cumin and coriander
Start by chopping your onions into strips and putting them onto brown.
While they brown chop your tomatoes into chunks and get your spices, ginger and garlic ready. If you don’t have fresh tomatoes, tinned tomatoes work just as well, just be sure to reduce the stock amount slightly or it can be a bit watery.
Once they have started to brown add in your tomatoes along with the garlic, ginger and spices. Leave on a medium heat to all infuse together. Whilst this is cooking, boil the kettle to make your stock and mix in the brown sugar to ensure it all dissolves.
The next step is to cut up the butternut squash into chunks- again if you don’t have fresh, I have used frozen butternut squash chunks and just put in less stock to ensure you don’t get a watery dinner. Put the tomatoes onion mix, butternut squash, stock and red wine vinegar in the slow cooker. Then nestle your chicken breast in the middle of everything.
Finally put the lid on and leave to cook on high for at least 8 hours. Half an hour before you are ready to eat use two forks and pull the chicken apart- shredding it. Once shredded mix it into the sauce and leave it to soak up all those delicious flavours!
Thats it- we like to eat it with rice and naan just like a curry! Enjoy!