Step-by-Step Guide to Prepare Favorite Chicken Tagine with Honeynut Squash

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Chicken Tagine with Honeynut Squash. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Chicken Tagine with Honeynut Squash Recipe. 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.

You can cook Chicken Tagine with Honeynut Squash using 20 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Chicken Tagine with Honeynut Squash

1. Take 2 Tbsp of ras el hanout (recipe in method).
2. Take 2.5 tsp of salt.
3. Prepare 1/2 tsp of black pepper.
4. Make ready 2 Tbsp of olive oil.
5. Prepare 1 lb of chicken thighs, cut into chunks.
6. It’s 1 of onion, sliced.
7. It’s 4 cloves of garlic smashed.
8. Take 2 inch of knob ginger, grated.
9. Make ready 3/4 cup of dried apricots, quartered.
10. Take 1 (14 oz) of can diced tomatoes.
11. Prepare 2 cups of hot water.
12. It’s 1 of Bou chicken bouillon cube.
13. It’s 1 cup of diced squash.
14. You need 1 cup of pitted green olives, halved.
15. You need 2 Tbsp of ghee or oil.
16. Prepare 8 oz of frozen spinach, thawed.
17. It’s 1 cup of parked couscous.
18. Prepare 1 cup of cilantro, chopped.
19. You need 1 of lemon.
20. Take 1/4 cup of pistachios, chopped.

Combine the spices in a small bowl and sprinkle half on the chicken thighs.Brown the chicken thighs well then place on the vegetables.Easy Moroccan chicken tagine with butternut squash is a perfect, flavoursome, family meal taking just one hour to make.Folks, I've made this easy Moroccan chicken tagine with butternut squash recipe for several reasons.

Chicken Tagine with Honeynut Squash step by 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..
2. Combine the olive oil, ras el hanout, salt, and pepper in a small bowl..
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..
4. Add half the spice paste to the chicken and mix..
5. Add the ginger to remaining spice mix..
6. Dissolve the bouillon cube in 2 cups of hot water..
7. Combine the onion and garlic in a bowl..
8. Combine the apricot and tomato in a bowl.
9. Combine the olives and squash in a bowl..
10. Heat the ghee in a skillet over medium-high heat..
11. Add the onion and garlic and brown..
12. Add the remaining spice mix and cook until fragrant..
13. Add the onion mixture to the tagine.
14. Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock..
15. Transfer the tomatoes to the tagine..
16. Nestle the chicken into the tagine.
17. Cover with the lid and bake for 45 min..
18. Add the squash and the olives and continue baking for another 30-45 min..
19. Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios..
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..
21. When the squash is tender, add the spinach over top and continue cooking for 10 min..
22. Remove the tagine from the oven and top with the cilantro mixture..
23. Serve in deep bowls with the couscous and lots of the tagine..

Here, a quick pan sauce adds another comforting layer to our pan-seared chicken and roasted produce—including honeynut squash (an especially sweet, miniature butternut) and crisp apple.Simply browned butter combined with fresh sage and almonds, our sauce tops off the dish.How to make Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives in a slow cooker: Start by combining the vegetables, chickpeas and olives at the bottom of the slow cooker.

The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself.This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness.Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce.Add squash; bring to a boil over high heat.Honeynut squash is usually harvested in the fall through October and sold throughout the winter season.