Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken tagine with honeynut squash. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chicken Tagine with Honeynut Squash is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chicken Tagine with Honeynut Squash is something that I have loved my entire life. They are fine 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. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness.

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

To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. Add squash; bring to a boil over high heat. 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. Combine the spices in a small bowl and sprinkle half on the chicken thighs.

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.

Brown the chicken thighs well then place on the vegetables. Tweaked a bit from Cook's Illustrated, this is my favorite chicken tagine, the traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's festive and company-worthy yet also easy enough to throw together on a not-too-busy weeknight. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally. Orange Chicken with Honeynut Squash & Rice - a delicious spin on the Chinese-American takeout dish is packed with layers of flavor and texture.

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