Categories: January

Ingredients

• 2 large onions, roughly chopped
• 3 garlic cloves, roughly chopped
• large bunch fresh flatleaf parsley, plus extra sprigs to garnish
• bunch fresh coriander
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• grated zest of 1 lemon
• 900g boneless, skinless chicken thigh or breast, cut into bite-size chunks
• 4 tbsp olive oil
• 1 large butternut squash, peeled, deseeded and cut into bite-size chunks
• 500ml chicken stock
• 2 tbsp clear honey
• 1 cinnamon stick, broken in half
• chargrilled orange wedges, to garnish

Directions

1. Place the onions in a food processor with the garlic, parsley, coriander, paprika, cumin, cayenne, lemon zest and a teaspoon each of salt and pepper, then blend to a paste. Tip into a large plastic food bag, add the chicken, tie a knot in the bag and shake it well to evenly coat the chicken. Leave to marinate in the fridge for at least 2 hours (up to 24 hours is best).

2. Heat the oil in a large, heavy-based frying pan over a high heat. Add the chicken and paste, and sauté for 2-3 minutes until well sealed – you may have to do this in batches. Stir in the squash, stock, honey and cinnamon, bring to a simmer, uncovered, for about 30 minutes or until the chicken and squash are completely tender and the sauce has slightly reduced.

3. Season to taste and spoon into a large warmed serving dish. Garnish with the orange wedges and sprigs of parsley, and serve hot with the jewelled couscous and harissa sauce.

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