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Home Dish Chicken Tagine with Honeynut Squash

Chicken Tagine with Honeynut Squash

Name: How to cook Chicken Tagine with Honeynut Squash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

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.

Ingredient

Food ration :

6 servings

2 Tbsp

ras el hanout (recipe in method)

2.5 tsp

chicken thighs, cut into chunks

Cooking instructions

* Step 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.

* Step 2

Combine the olive oil, ras el hanout, salt, and pepper in a small bowl.

* Step 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.

* Step 4

Add half the spice paste to the chicken and mix.

* Step 5

Add the ginger to remaining spice mix.

* Step 6

Dissolve the bouillon cube in 2 cups of hot water.

* Step 7

Combine the onion and garlic in a bowl.

* Step 8

Combine the apricot and tomato in a bowl

* Step 9

Combine the olives and squash in a bowl.

* Step 10

Heat the ghee in a skillet over medium-high heat.

* Step 11

Add the onion and garlic and brown.

* Step 12

Add the remaining spice mix and cook until fragrant.

* Step 13

Add the onion mixture to the tagine

* Step 14

Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock.

* Step 15

Transfer the tomatoes to the tagine.

* Step 16

Nestle the chicken into the tagine

* Step 17

Cover with the lid and bake for 45 min.

* Step 18

Add the squash and the olives and continue baking for another 30-45 min.

* Step 19

Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios.

* Step 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.