Moroccan Chicken

The core ingredients in this dish are very basic: chicken and squash, but throw in a whole host of warming spices which have specific nutritional benefits and you’ve got one amazingly tasty dish.  Don’t be afraid to experiment with spices and see what works together, below are just snippets of the health benefits of spices used in this dish:

  • Ginger – alleviates symptoms of upset stomach or gas
  • Garlic – effective against high blood pressure, cardiovascular disease
  • Coriander – rich in vitamin C, vitamin K and protein, aids in lowering of cholesterol
  • Turmeric – anti-inflammatory agent to treat a wide variety of conditions, including flatulence
  • Cinnamon – can lower blood sugar levels, reduce heart disease risk factors
  • Cumin – aids in digestion & improves immunity
  • Cardamom – health benefits include gastrointestinal protection, cholesterol control, control of cancer, relief from cardiovascular issues, and the improvement of blood circulation in the body

Servings x4 / calories per serving = 395 cals

Macros per serving:

  • FAT – 10g
  • CARBS – 32g
  • PROTEIN – 39g

Moroccan chicken

Ingredients:

  • 4 chicken breasts (Athleat meats)
  • 1 onion, chopped
  • 1 small butternut squash (600g)
  • 100g cherry tomatoes
  • 100g ginger
  • 1 clove garlic
  • 2 tsp. each of ground coriander, turmeric, & cinnamon
  • 1 tsp. of ground cumin,
  • ½ tsp, of ground cardamom
  • 500ml chicken stock
  • 2 tbsp red wine vinegar
  • 100g dried cherries or dates or cranberries or apricots
  • 60g feta cheese
  • 1/2 lemon
  • handful fresh coriander
  • 1 tsp lucy bee coconut oil

Moroccan chicken

 

How to prepare:

  1. Preheat oven to 180c fan / 200 electric / gas mark 6
  2. Deseed the butternut squash, peel and chop into bite sized chunks. Place in an ovenproof dish, drizzle with some oil, season with salt and pepper in roast in the oven for 20 mins.
  3. Meanwhile in a small food blender, mix ½ the onion, cherry tomatoes ginger & garlic with some salt and pepper into a paste.
  4. Heat the coconut oil in a stick pan and gently fry the chicken breasts till slightly golden just to seal them, only a minute of two on each side and then transfer to a plate.
  5. In the same pan fry off the remaining ½ onion in the chicken juices for 3 mins until softened, then add all the dry spices stirring for a few minutes to release the aromas before adding the tomato paste. Cook for a further few minutes before adding the chicken stock and red wine vinegar, reduce the heat to a simmer.
  6. Once the squash has softened in the oven, transfer to the sauce, stir then add the chicken breasts and roast back in the oven for a further 20 mins.
  7. After 20 mins remove the pan from the oven, remove the chicken and shred with a folk. Add the dried cherries to the sauce, if the sauce is still too watery for your liking, just return to the hob and continue to simmer until thickened.
  8. Once you are happy, stir the chicken back through the sauce to heat through, then serve immediately with feta cheese crumbled on top with fresh coriander and a wedge of lemon.

 

Moroccan chicken

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