Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken tagine with honeynut squash. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Tagine with Honeynut Squash is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Tagine with Honeynut Squash is something which I have loved my whole life. They’re fine and they look fantastic.

Fall vegetables, with their natural sweetness, are delectable enough simply roasted with olive oil, salt and pepper. 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). This warmly spiced stew is inspired by a Moroccan tagine The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself This simplified version Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce.

To begin with this recipe, we must prepare a few ingredients. You can have chicken tagine with honeynut squash using 20 ingredients and 23 steps. Here is how you cook that.

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

Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us. A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and.

Steps to make Chicken Tagine with Honeynut Squash:
  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.

Add the tomatoes with their juice, the squash and chicken; stir, then distribute the ingredients in. This easy Moroccan chicken tagine will let you experience all those flavours yourself. Before I go any further let me just say that Butternut squash absorbs all of the flavours of the dish and is an excellent source of vitamin A. Soon you and your family will be feasting on this. A tagine is both a dish and a cooking vessel.

So that’s going to wrap it up for this exceptional food chicken tagine with honeynut squash recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!