Moroccan-Style Chicken

This is a warming, mildly spiced casserole with melt-in-the-mouth braised butternut squash. However, the spices impart health benefits as well as flavour. The cinnamon, for example, helps your body regulate blood sugar levels, while turmeric is a potent anti-inflammatory. Serve with quinoa for a gluten-free alternative to couscous or low- GL or brown basmati rice, accompanied by steamed broccoli or tenderstem.

Serves 4


1 tbsp coconut oil or mild or medium (not extra virgin) olive oil

2 red onions, sliced

4 organic or free-range chicken breasts, skin and fat removed, cubed

700g (1lb 11oz) butternut squash, unpeeled, seeds scraped out and cubed

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp turmeric

1L (35fl oz) chicken stock

fresh coriander and mint for sprinkling freshly ground black pepper


  1. Heat the oil in a large saucepan and sweat the onion for 3–4 minutes, then add the chicken, squash and spices, and stir for another couple of minutes.
  2. Pour in the stock, bring to the boil, then cover and simmer for 30 Uncover and simmer for a further 10 minutes to allow the meat to cook fully (the juices should run clear) and the sauce to thicken. Sprinkle with coriander, mint and black pepper before serving.

Cook’s Notes

Gluten-free, wheat-free, dairy-free • Can be made in advance


From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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