Spicy Chicken and Butternut Squash Tagine
Servings Prep Time
4-6 20minutes
Cook Time
35minutes
Servings Prep Time
4-6 20minutes
Cook Time
35minutes
Ingredients
  • butternut squash(cut into large cubes)
  • 6 chicken thigh fillets(halved)
  • 4sprigs rosemary(2 x chopped, 2 x whole)
  • 1 large onion(finely chopped)
  • 1piece fresh ginger (approx 4x2cm)(grated or crushed to a paste)
  • 3 red chillies(finely chopped)
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 2sticks cinnamon or cassia bark
  • salt and pepper to taste
  • 1tin chopped tomatoes
  • 100g dates(halved)
  • 100g soft dried apricots(halved)
  • olive oil
  • runny honey (optional)
Instructions
  2. Preheat the oven to 225 degrees c, roast the cubed squash with a little olive oil, cumin, salt and drizzle a little honey over it. Pop the squash in the oven until the next stage is done (20 minutes or so).
  3. Whilst the squash is roasting, add a little olive oil to a large pan or casserole pot and sauté the onion, ginger, chilli and chopped rosemary until the onion becomes soft. Add the chicken, cinnamon/cassia, cumin, and coriander and continue to sauté until the chicken starts to brown..
  4. (If you cooked this stage in a separeate pan, put the mixture into your tagine, large lidded pot or casserole dish)
  5. Add the tomatoes, fruit and roasted squash, reduce oven temperature to 165 degreed c and cook for 35-40 minutes.
Recipe Notes

I serve this with plain couscous.

It also keeps well as leftovers for lunch the following day.

As always, I’d love to hear your feedback on any of my recipes you’ve tried.

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