Method:
Season the chicken breasts. Heat 2 tablespoons of olive oil in a large skillet, then brown the chicken on all sides. Transfer the chicken to a plate. Mix chopped onion, tomatoes, chopped ginger and garlic cloves to make a coarse paste.
Fry the sliced onion in 1 tbsp of olive oil in the dish until softened, then add the turmeric, cumin, coriander and cinnamon and fry for another 1 minute until ‘until it is fragrant. Add the paste and fry for a few more minutes to soften. Return the chicken to the dish. Add the squash, chicken broth, stevia and red wine vinegar. Bring to the boil then cook for 30 minutes until the chicken is cooked through.
Take out the chicken and add the dried cherries. Continue to simmer the sauce to thicken while you shred the chicken into small pieces. Return the chicken to the sauce and season. Garnish with a mixture of finely chopped red onion, lemon zest, mint leaves and crumbled feta. Serve with cauliflower rice.