Ingredients

4 boneless, skinless 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 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 cherries

To serve

1 small red onion, finely chopped

zest 1 lemon

handful mint leaves

100g feta cheese, crumbled

couscous and natural yogurt

Method

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.

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.

Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.