4 boneless, skinless chicken bReasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g root ginger, roughly chopped
3 garlic cloves, peeled
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into chunks
600ml / 1pt chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
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 tough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 minute more until fragrant. Add the paste and fry for another few minutes to soften.
Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 minutes 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 1 small red onion, finely chopped, zest from 1 lemon, a handful of mint leaves and 100g of feta crumbled together and scatter over the dish. Serve with couscous and yogurt.