Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken tagine with honeynut squash. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. 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.

Chicken Tagine with Honeynut Squash is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken Tagine with Honeynut Squash is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken tagine with honeynut squash using 20 ingredients and 23 steps. Here is how you can achieve that.

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

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.

These sweet squash make a great side for one when halved and roasted. (Don't forget to save the seeds for roasting.) Try roasting them like you would a butternut squash: Halve it, seed it, then place it on a sheet pan with some butter, salt, and favorite spices. Add squash; bring to a boil over high heat. 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.

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