A warming and fragrant meal that’s all cooked in your Denby cast iron casserole.
1-2 tbs olive oil
4-6 skinless chicken breast fillets, diced
1 heaped tsp ground cinnamon
1 tsp ground coriander
½ tsp turmeric
2 small onions, sliced
3 cloves garlic, finely chopped
1 fresh red chilli, finely chopped
3 carrots, peeled and sliced
1 butternut squash, peeled and sliced
1 tbs harissa paste
2 chicken or vegetable stock cubes
3 cups boiling water
freshly ground black pepper
1 cinnamon stick
2x 14 oz can chickpeas in water, rinsed
handful fresh spinach leaves, washed
few sprigs fresh coriander, roughly chopped
- Heat the oil in the Denby Cast Iron casserole and add the chicken pieces. Fry, stirring frequently, for a few minutes until sealed.
- Turn down the heat and add the ground cinnamon, coriander and turmeric along with the onions, garlic and chilli. Fry for a minute or two, ensuring the garlic doesn’t burn.
- Add the carrots, squash and harissa paste and stir to coat.
- Make up the stock with the boiling water in a large jug and pour over the chicken and vegetables until almost covered. You may need a little extra water. Season well with black pepper and pop in the whole cinnamon stick. Bring to a gentle simmer then reduce the heat to low and cover with the lid. Cook for 20 minutes until the vegetables are almost tender but not quite.
- Stir in the chickpeas and cook for a further 10 minutes until the carrots and squash are tender and the sauce is thickening.
- Once everything is cooked and the sauce is thickened, turn off the heat. Remove the cinnamon stick with a spoon and discard, then stir in the spinach. Replace the lid and allow to stand for a minute so the spinach is just wilting.
- Garnish with fresh coriander and a spoonful of natural yogurt if desired. Serve with middle eastern salads such as tabbouleh or simple green vegetables.