Chicken Tagine

Moroccan Chicken Tagine with Chickpeas & Butternut Squash

Moroccan

Type of Dish Main Course

Ingredients

  • 15 ml (1 Tbsp) olive oil
  • 2 350g (3/4 lb) chickens, on the bone, cut into chunks
  • 1 onion (chopped)
  • 3 cloves garlic (crushed)
  • 1 small butternut squash (peeled and chopped)
  • 300 g (3/4 lb) cooked chickpeas
  • 1 carrot (peeled and chopped)
  • 450 g (1 lb) diced tomatoes with juice
  • 500 ml (2 ½ cups) vegetable or chicken stock
  • 15 g (1 Tbsp) sugar
  • 15 ml (1 Tbsp) lemon juice
  • to taste sea salt
  • 5 g (1 tsp) ground coriander
  • 1 pinch cayenne pepper
  • 3 g (1/2 tsp) ginger
  • 1 pinch saffron
  • 3 g (1/2 tsp) turmeric
  • 5 g (1 tsp) fresh coriander (chopped)
  • 5 g (1 tsp) fresh parsley (chopped)

Preparation

  1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  2. Add the squash, chickpeas, carrot, tomatoes, stock, sugar, and lemon juice into the skillet. Season with salt and spices. Bring the mixture to a simmer, and continue cooking 30 minutes, until vegetables are tender. Serve with Couscous
  3. Optional: you may also add a handful of green olives and one chopped preserved lemon to this dish, if you do so then add halfway through the cooking time.
  4. add the fresh herbs last.
  5. You may also like to garnish the finished dish with some roasted cherry tomatoes and some whole parsley leaves.

Further Information

Yield 4

Preparation Time is approxmiately 50 minutes.

Cooking Time is approxmiately 1 hour and 30 minutes.

Rating:
85
4 votes
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