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Moroccan chicken with feta


Serves: 4
timePrep time: 20 mins
timeTotal time:
Moroccan chicken with feta
Recipe photograph by Karen Thomas

Moroccan chicken with feta

A little bit of feta goes a long way in this chicken dish that's packed with flavour

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
370Kcal
Fat
14gr
Saturates
5gr
Carbs
21gr
Sugars
19gr
Fibre
4gr
Protein
38gr
Salt
1.4gr

Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes
Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes

Ingredients

  • 1 x 640g pack skinless chicken thigh or breast fillets
  • 1½ tbsp ras el hanout
  • 2 tbsp olive oil
  • 1 red onion, sliced into 8 wedges
  • 2 garlic cloves, crushed
  • 1 x 390g carton chopped tomatoes
  • 1 large preserved lemon
  • 4 Medjool dates, pitted, halved and sliced lengthways
  • 75g feta, crumbled
  • 40g pomegranate seeds
  • a handful of mint leaves, optional

Step by step

  1. Trim any fat from the chicken, then cut each fillet in half. Toss with the ras el hanout, 1 tablespoon of the oil and seasoning. Heat a large sauté or frying pan over a medium-high heat, then brown the chicken in 2 batches, removing to a plate once golden all over.
  2. Add the rest of the olive oil to the pan with the red onion and cook for 3-4 minutes until starting to colour.
  3. Return the chicken to the pan, stir in the garlic, then add the chopped tomatoes, about 100ml water and some seasoning. Cover and bring to a simmer, reduce the heat and cook gently for 10 minutes.
  4. Cut the preserved lemon in half and scoop out and discard the pulp and seeds. Roughly chop the rind then add to the pan with the dates. Cook uncovered for a further 10 minutes or until the sauce has reduced and thickened. Season to taste.
  5. To serve, scatter on the feta, pomegranate seeds and mint leaves, if using. Serve with steamed rice or couscous, if you like.

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