Ingredients :
- 4 skinless skinless chicken breasts
- 3 tablespoons olive oil
- 2 onions, 1 roughly chopped, 1 slice
- 100 g of tomatoes
- Ginger 100g, roughly chopped
- 3 cloves of garlic
- 1 tsp turmeric
- 1 tablespoon each cumin, coriander and cinnamon
- 1 large butternut flask, seeded and cut into large pieces
- Chicken stock 600ml
- 2 tablespoons brown sugar
- 1 small onion, finely chopped
- 1 lemon
- handful of mint leaves
- Feta cheese 100g, in puree
- couscous and natural yogurt
- 2 tablespoons red wine vinegar
- 100g of dried cherries
How To Make :
- Heat 2 tbsp oil in a flameproof skillet, then input the chicken on all sides. Raise the chicken to the plate. Saute the onion chopped onion, tomato, ginger and garlic into a rough spice. Fry the onion sliced with oil in the pan until cooked, then add the seasoning and fry for 1 minute more until fragrant. After that, the pasta is fried for a few minutes to perfect it.
- ut chicken pieces onto the plate with pumpkin, broth, sugar and vinegar. Let stand until boiling, then cook for 30 minutes until the chicken is cooked. Pick up the chicken and stir, continue cooking sauce until it boils and thickens.
- Put onion, lemon zest, mint and feta that have been mixed. Serve on a plate, then serve with some couscous and yogurt
