Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken tagine with honeynut squash. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Tagine with Honeynut Squash is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chicken Tagine with Honeynut Squash is something which I have loved my entire life.

Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios. Place a large casserole dish or hob proof tagine over a low heat. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew,.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken tagine with honeynut squash using 20 ingredients and 23 steps. Here is how you cook that.

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

Chicken should be nicely browned after an hour. Chicken Tagine with Apricots, Butternut Squash and Spinach. An equal amount of carrots can be substituted for the butternut squash. Season chicken with salt and pepper.

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.

An equal amount of carrots can be substituted for the butternut squash. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium heat. Stir in broth, squash, olives, and dried plums; bring to a boil. Mash the garlic with a teaspoon of salt and add to the pan along with the saffron water, ginger, cinnamon, sweet paprika, lemon juice and preserved lemons, if using.

So that is going to wrap this up with this exceptional food chicken tagine with honeynut squash recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!