Ingredients
4 Chicken Breast Fillets (cut in large dice — six to a fillet)
2 Tbsp Olive Oil
1 Onion Peeled & Diced
2 Garlic Cloves, Sliced
4cm Piece Ginger, Grated
1 tsp Cumin Seeds, Lightly Crushed
1 tsp Coriander Seeds, Lightly Crushed
2 Small Cinnamon Sticks
Large Pinch Saffron Threads or teaspoon of Turmeric
1 tsp Ground Ginger
Pinch Crushed Dried Chilli
375g Peeled Butternut Squash, Cut into Chunks
500ml Chicken Stock
1 Rounded Tbsp Clear Honey
2 Tbsp Roughly Chopped Coriander

Directions
Heat oven to 180C/160C/gas 4. Heat the oil in a medium size ovenproof casserole dish.
Add the chicken, shallots, garlic and grated ginger and cook for 2 minutes before adding all the spices and cooking for 1 min more.
Add the butternut squash into the pan and stir to coat in the spices. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, and then transfer to the oven covered to bake for 30 mins or until squash is tender.
Remove from oven and scatter with the coriander and serve with couscous and a bowl of harissa, if you like to spice it up.

Chefs Tip
This can be simmered slowly on a hob instead of an oven once you stir it every few minutes to prevent sticking to the bottom.
For the perfect couscous use an equal measure of Couscous to boiling Vegetable or Chicken stock. Leave to cool and fluff up with a fork when needed.
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