This can be made in advance and put into 2 separate airtight containers in the fridge within 2 hours of cooking for up to 3 days.
- 1 leek
- 1 butternut squash
- 1 small turnip
- 2 skinless and boneless chicken fillets
- 2 teaspoons rapeseed oil (10g)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 tablespoon tomato puree (15g)
- 350ml chicken stock (from ½ reduced salt cube)
- 35g raisins
- 80g couscous (wholemeal if possible)
- 160ml boiling water
- 5g fresh coriander leaves
- salt (optional) and freshly ground black pepper
- Trim and thinly slice the leek. Peel the butternut squash, then cut in half and remove the seeds. Cut into bite-sized pieces. Trim and peel the turnip and cut into slightly larger pieces. Cut the chicken into chunks and place in a bowl.
- Heat a frying pan with a lid over a medium to high heat. Add the oil and sauté the leek for 2-3 minutes until softened but not coloured. Stir in the spices and tomato puree and cook for another minute, stirring. Pour in the stock and bring to a simmer. Season with a little salt (optional) and pepper to taste.
- Reduce the heat to low and stir in the butternut squash and turnip. Cover with a lid and simmer for 10-12 minutes until the vegetables are almost tender when pierced with a knife.
- Remove the lid, then stir in the chicken and raisins to the vegetable mixture and then recover and simmer very gently for another 10 minutes until the sauce has slightly reduced and the chicken is piping hot with no pink meat and the juices run clear. Remember to wash your hands and utensils in warm soapy water after handling raw chicken.
- Put the couscous in a heatproof bowl and pour over the boiling water. Cover with cling film and set aside for at least 5 minutes until all of the water has been absorbed. Remove the cling film and fluff up the couscous with a fork. Finely chop half of the coriander and fold it into the couscous.
- Divide the couscous between plates and spoon over the Moroccan chicken and butternut squash. Tear the remaining coriander on top to serve.
This can be made in advance and put into 2 separate airtight containers in the fridge within 2 hours of cooking for up to 3 days. Only reheat once, when ready to eat, in the microwave or separately in saucepans over a gentle heat.