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RELATED RECIPES
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1.2 hours
6 servings
Adjust servings
dairy-free
(?)
Has dairy from:
chicken stock
gluten-free
(?)
Has gluten from:
chicken stock
kid friendly
has meat
(?)
Has meat from:
chicken breast
chicken stock
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
brown sugar
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sugar as 62.4% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 19.0% of RDA
• Carbs: 14.5% of RDA
• Fat (total lipid): 18.9% of RDA
• Fiber: 18.4% of RDA
• Fructose: 4.0% of RDA
• Protein: 27.2% of RDA
• Sodium: 15.2% of RDA
• Sugar: 62.4% of RDA
• Vitamin A (IU): 391% of RDA
• Vitamin B6: 63.8% of RDA
• Vitamin C: 45.9% of RDA
• Iron: 1.1% of RDA
• Magnesium: 25.4% of RDA
• Manganese: 14.3% of RDA
• Niacin: 77.6% of RDA
• Potassium: 30.8% of RDA
• Zinc: 9.3% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
boneless, skinless.
 
3
tbsp
 
3
whole
small in size, chopped and divided into 3 equal parts.
 
1/2
cups
drained.
 
3
cloves
 
1/4
cups
peeled and roughly chopped.
 
1
tsp
 
1
tsp
 
1
tbsp
 
1
tbsp
 
1
whole
peeled, deseeded and cut into big chunks.
 
2 1/2
cups
 
2
tbsp
 
2
tbsp
 
1/2
cups
 
1
whole
juiced and zested.
 
 
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PREPARATION
BROWNING THE CHICKEN
1.
Heat 2 tbsp of oil over medium-high heat.
2.
Add the chicken breasts and cook on each side until browned, around 5 minutes each side. Remove the chicken to a plate once both sides are browned, leaving the drippings in the pan.
PREPARING THE PASTE
4.
While chicken is browning, add 1 chopped red onion, the diced tomato, the ginger and garlic to a food processor.
5.
Process until a rough paste forms.
PREPARING THE DISH
6.
Once the chicken is removed, to the same pan, add the remaining oil and the second chopped red onion. Fry until the onion begins to soften. Add the cumin, coriander, and cinnamon and fry for 1 minute, or until fragrant.
7.
Add the paste and fry for another few mins to soften.
8.
Return the chicken to the dish and add the squash, stock, sugar and vinegar.
9.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
10.
Lift the chicken out and stir in the cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks.
11.
Stir the chicken back into the sauce and season.
TO SERVE
12.
In a small bowl add the remaining chopped red onion and mix with the lemon juice and lemon zest.
13.
Scatter over the dish.
14.
Serve immediately, pairs nice over couscous or rice.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 381
Protein 30.6 g
Carbohydrates 39.9 g
Iron 0.20 mg
Fiber 5.16 g
Calcium 19.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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