Moroccan tajine meal image

Moroccan tajine

Brighten up a dark winter evening with a colourful family favourite.

20 mins Prep Time 50 mins Cook Time 6 People Servings


4 Moy Park Irish chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each of 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

To serve:

Handful mint leaves
1 tbsp pomegranate seeds
100g feta cheese, crumbled
600g couscous
Natural yoghurt - optional side


1. Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a pan, then brown the chicken on all sides. Remove the chicken to a plate.

2. Mix the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened, then add the spices and fry for 1 more minute, until fragrant. Add the paste and fry for another few minutes to soften.

3. 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.

4. Lift the chicken out and continue simmering the sauce to thicken while you shred the chicken into bite-sized pieces. Stir the chicken back into the sauce and season.

5. Serve with couscous and yoghurt. Scatter the mint, pomegranate seeds and feta to garnish.

Your local Northern Ireland Moy Park stockist:

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