Yummy Chicken Tagine with Honeynut Squash Recipe

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This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Chicken Tagine with Honeynut Squash. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Chicken Tagine with Honeynut Squash as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Chicken Tagine with Honeynut Squash recipe. This Chicken Tagine with Honeynut Squash make for a tasty summer dinner that you can make it easy. The Chicken Tagine with Honeynut Squash recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Chicken Tagine with Honeynut Squash recipe.

Chicken Tagine with Honeynut Squash.

Chicken Tagine with Honeynut Squash Before preparing the dish, we have done some research on how to make Chicken Tagine with Honeynut Squash easily with yummy taste. You can have Chicken Tagine with Honeynut Squash using 20 ingredients and 23 steps. Here is how you achieve that.

Tasty Chicken Tagine with Honeynut Squash Recipe Ingredients

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

How to make Chicken Tagine with Honeynut Squash from scracth

  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..