Moroccan Chicken Tagine
This Moroccan chicken tagine features tender chicken, butternut squash, dried apricots, raisins, almonds, and a whole host of Moroccan flavors that come together to create a highly fragrant and unforgettably delicious dish.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion , diced
- 1 tablespoon fresh garlic , minced
- 1 tablespoon fresh ginger , grated
- 1 lb chicken breast , diced (vegetarian/vegan: use 3 extra cups squash and an extra can of garbanzo beans)
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup chicken broth (vegetarian/vegan: use vegetable broth)
- 15 ounce can garbanzo beans , drained and rinsed
- 1 tablespoon harissa , or less if you prefer less spicy (can substitute other red chili paste)
- 1 1/2 tablespoons honey (vegan: substitute agave or brown rice syrup)
- 1/3 cup dried apricots , chopped
- 1/3 cup raisins
- 1/3 cup slivered almonds
- 1/2 preserved lemon , click link for recipe (fresh lemons are not a substitute)
- 4 cups butternut squash , or sweet potatoes or pumpkin, peeled, seeded and cut into bite sized pieces
- salt to taste
- extra slivered almonds for garnishing
- For the Couscous:
- 2 cups chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons butter (vegans: use oil)
- 2 cups couscous
Instructions
- * If using a tagine: Transfer everything to the tagine after adding the butternut squash. Place the tagine with the lid on in a cold oven, set the temperature to 325 F / 160 C, and cook for at least 1 to 1 1/2 hours. At that point check to see if the squash is soft and if not, continue baking until it is. Be sure to follow the instructions in the blog post to properly season it prior to its first use. Note, the cooking time for this recipe applies to the stovetop Dutch oven method.Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.Add the broth, chickpeas, harissa, honey, apricots, raisins, almonds, and preserved lemon. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.Add the butternut squash, stir to combine, return to a simmer, reduce the heat to low, cover and simmer for another 25 minutes, or until the squash is fork-tender.Garnish with some slivered almonds and serve with the couscous.This will keep in the fridge for up to 3 days.
- To make the Couscous:Bring the water to a boil in a medium saucepan. Add the butter and bouillon cubes and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.
Nutrition
Calories: 886kcalCarbohydrates: 126gProtein: 49gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 88mgSodium: 599mgPotassium: 1774mgFiber: 16gSugar: 18gVitamin A: 15540IUVitamin C: 36mgCalcium: 199mgIron: 6mg
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