Chicken and Squash Tagine
A Moroccan tagine of chicken, butternut squash and jalapeno pepper, seasoned with cinnamon and ginger and simmered on the stove. It's finished with parsley and almonds.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 35 min · 55 min total
- medium
- 1
Pour olive oil in Dutch oven or large saucepan & heat over medium high heat. Sprinkle chicken pieces with salt and pepper, add half to the pot and cook about 6 minutes, turning, to brown. Remove and repeat with remaining chicken; set chicken aside.
- 2
To pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits. Add onion and saute until soft. Add garlic, jalapeno pepper, cinnamon and ginger. Cook, stirring, 1 minute.
- 3
Add squash, apricots, remaining broth and 2 tablespoons of the minced parsley. Bring to a boil; return chicken to pot, cover and reduce heat.
- 4
Simmer about 35 minutes or until chicken is done and squash is tender. Remove chicken to serving dish.
- 5
Increase heat and boil squash mixture until slightly thickened, about 5 minutes. Pour over chicken and sprinkle with remaining parsley and almonds. Garnish with parsley sprigs.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
