Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken tagine with honeynut squash. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Tagine with Honeynut Squash is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Chicken Tagine with Honeynut Squash is something that I have loved my entire life. They’re nice and they look wonderful.

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.

To get started with this 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 cook it.

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

This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. 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.

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) and crisp apple. Simply browned butter combined with fresh sage and almonds, our sauce tops off the dish. 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.

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