Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
1 tbsp olive oil
2 onions, finely chopped
3 cloves garlic, peeled and chopped
8 chicken thigh fillets
500ml chicken stock
1/2 orange zested
3 tsp ras el hanout
30g coriander, stalks and leaves
400g diced butternut squash
200g spinach
Preparation
Cook the onions with the olive oil in a lidded saute pan over a medium heat until soft.
Stir in the garlic and ras el hanout and cook for a couple of minutes.
Add the chicken thighs, chopped coriander stalks and butternut squash to the pan. Pour in the stock, cover and leave to cook (steady simmer) for 30 minutes.
Remove the lid, add the spinach and orange zest and leave uncovered to simmer for a further 10 minutes.
Scatter over the remaining coriander, and serve.
Notes
To make a more substantial meal, serve it with cauliflower rice or add a can of butter beans in step 4. For an extra burst of flavour, add 12 green olives in step 3.
This recipe freezes well and can be stored in the fridge for up to 3 days.