Ingredients
-
2
-
2
-
2
-
2
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1
-
8
-
1/3
-
2/3
-
1/2
-
1/2
Directions
Chicken & Butternut Squash Tagine, This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken , Great inspiration for my tagine, thanks! I made a few tweaks, which Ive already posted but this gave me a great basis to work from, thank you!, Great inspiration for my tagine, thanks! I made a few tweaks – marinated the chicken in the garlic, turmeric, some grated ginger and 1 freshly squeezed lemon, added 1 chilli and a pinch of saffron, used 450ml chicken stock and added a chopped yellow pepper instead of the prunes (which would make it too sweet for our taste) I also simmered it in the tagine for about 45 minutes total, which made the chicken really tender (I tried it after 30 mins and you could taste the difference in comparison!) It was delicious – definitely one Ill be adding to my repertoire!
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Steps
|
1
Done
|
Heat Oil in a Dutch Oven or Heavy Pot Over Medium Heat. Add Onion; Cook, Stirring Occasionally, Until Soft and Golden, For About 8 Minutes. Raise the Heat to Medium High and Stir in the Garlic. Cook Until It Becomes Fragrant, For About 1 Minute. |
|
2
Done
|
Stir the Cumin and the Other Spices Into the Onions. Cook For 1 Minute, Stirring Constantly. Add the Chicken Pieces and Coat With the Spices. |
|
3
Done
|
Add 1 Cup of Water, and Stir Well to Remove Spices from the Bottom of the Pan. Add Squash, Olives, and Prunes; Bring to a Boil. Cover, Reduce Heat to Medium-Low, and Simmer 10-15 Minutes or Until Squash Is Tender. Taste For Salt. Garnish With Cilantro and Parsley. Serve With Basic Couscous. |
|
4
Done
|
Recipe Adapted from Cooking Light, November 2009. |
