Serves 2

• 2 tbsp olive oil
• 2 chicken breasts or equivalent off a cooked chicken
• 1 onion
• 100g tomatoes
• 50g ginger, roughly chopped
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• Top half of a butternut squash.
• 250ml chicken stock
• 1 tbsp brown sugar
• 1 tbsp red wine vinegar
• 50g sultanas
• Fresh mint, chopped

1.  In a large frying pan, heat oil over a medium heat, brown the chicken, if using chicken breasts, then set aside.
2. Roughly chop ½ of the onion and put in a food processor with the tomatoes, garlic and ginger. Pulse to a rough paste.
3. Slice the other half of the onion and fry for 5 mins until softened. Add spices and fry for 1 min, until fragrant. Then add the paste and cook for a further 3 mins to soften.
4. Pour it all into the slow cooker with the chicken, stock, vinegar and sugar and set the heat. Low for 5-6 hours or high for 3-4 hours.
5. Remove ring from squash, cut into large chunks and add to the pot. Cover and leave to cook.
6. Serve with couscous and sprinkle with chopped mint.

 This can be put in a casserole dish and cooked in the oven at 180C for 1 hour, if you don’t have a slow cooker.