Moroccan chicken with feta
Serves: 4
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
370Kcal
Fat
14gr
Saturates
5gr
Carbs
21gr
Sugars
19gr
Fibre
4gr
Protein
38gr
Salt
1.4gr
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 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
- 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.
- Add the rest of the olive oil to the pan with the red onion and cook for 3-4 minutes until starting to colour.
- 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.
- 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.
- To serve, scatter on the feta, pomegranate seeds and mint leaves, if using. Serve with steamed rice or couscous, if you like.
