Chicken Tagine with Honeynut Squash
A hearty tagine with north African spices. I used a honeynut squash from a friend's garden, but you can use any autumn squash like butternut or acorn.
Ingredients
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2 Tbsp ras el hanout (recipe in method)
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2.5 tsp salt
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1/2 tsp black pepper
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2 Tbsp olive oil
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1 lb chicken thighs, cut into chunks
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1 onion, sliced
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4 cloves garlic smashed
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2 inch knob ginger, grated
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3/4 cup dried apricots, quartered
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1 (14 oz) can diced tomatoes
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2 cups hot water
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1 Bou chicken bouillon cube
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1 cup diced squash
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1 cup pitted green olives, halved
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2 Tbsp ghee or oil
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8 oz frozen spinach, thawed
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1 cup parked couscous
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1 cup cilantro, chopped
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1 lemon
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1/4 cup pistachios, chopped
Cooking Instructions
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1
If you're using a traditional tagine, begin by preheating the oven with tagine inside at 325F. If you don't have a tagine, you can do this recipe on the stove top in a Dutch oven and transfer to the oven later on.
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2
Combine the olive oil, ras el hanout, salt, and pepper in a small bowl.
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3
Ras el hanout: 12 green cardamom pods. 4 black cardamom pods. 4 tsp cumin seeds. 4 tsp coriander seeds. 2 tsp anise seeds. 1/2 tsp allspice berries. 1/4 tsp black peppercorns. 4 tsp ground ginger. 2 tsp nutmeg. 2 tsp Aleppo pepper. 2 tsp cinnamon. Grind all in spice mill. If you want to use a premixed Moroccan spice blend that's fine too.
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4
Add half the spice paste to the chicken and mix.
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5
Add the ginger to remaining spice mix.
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6
Dissolve the bouillon cube in 2 cups of hot water.
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7
Combine the onion and garlic in a bowl.
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8
Combine the apricot and tomato in a bowl
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9
Combine the olives and squash in a bowl.
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10
Heat the ghee in a skillet over medium-high heat.
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11
Add the onion and garlic and brown.
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12
Add the remaining spice mix and cook until fragrant.
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13
Add the onion mixture to the tagine
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14
Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock.
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15
Transfer the tomatoes to the tagine.
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16
Nestle the chicken into the tagine
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17
Cover with the lid and bake for 45 min.
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18
Add the squash and the olives and continue baking for another 30-45 min.
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19
Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios.
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20
Add the remaining 1.5 cups stock to a small pot. Bring to a boil and add the couscous. Cook on low, covered for 10 min followed by removing from heat and letting sit to steam.
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21
When the squash is tender, add the spinach over top and continue cooking for 10 min.
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22
Remove the tagine from the oven and top with the cilantro mixture.
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23
Serve in deep bowls with the couscous and lots of the tagine.
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