Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken tagine with honeynut squash. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

TESTED & PERFECTED RECIPES – Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's a festive, exotic-tasting dish – perfect for special occasions – but it's also easy enough to throw together on a weeknight. This warmly spiced stew is inspired by a Moroccan tagine The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself Turn off the heat.

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

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

A tagine is both a dish and a cooking vessel. The cooking vessel has a conical shape which is meant to preserve every single drop of precious moisture in Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges. Like this vegan tagine I cooked up lately in Duncan's birthday present (thank you, Duncan's parents!

Instructions 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.

Although I happen to do most of the cooking PS: If you make my vegan tagine with butternut squash, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. 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). By Caroline Hire - Food writer. Make this tasty vegetarian tagine that kids will love as much as grown-ups.

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