This delicious Chicken & Butternut Squash Tagine recipe bring together the sweet and savory flavors that are one of the hallmarks of Moroccan cooking. It is really quick and easy to make, especially if your local store sells cut pre-cut butternut squash. Another plus is that it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken. Too good!
- Heat oil in a Dutch oven or other heavy pot over medium flame. Add onion; sprinkle with salt. Cook, stirring occasionally, until soft and golden, for about 8-10 minutes. Raise the flame to medium high and stir in the garlic. Cook until it becomes fragrant, about 1 minute.
- Stir the ground cumin, paprika, turmeric, cinnamon, and ginger into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and stir to coat with the spices. Add 1 cup of water. Stir well, scraping off any of the spice mixture stuck to the bottom of the pan into the sauce.
- Add squash, olives, and prunes; bring to a boil. Cover. Reduce flame to medium-low, and simmer 10-15 minutes or until squash is tender and the chicken cooked through. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 garlic cloves, minced
- ¼ teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 8 ounces (about 2 cups) peeled and cubed butternut squash
- ⅓ cup halved pitted black oil-cured olives
- ⅓ cup pitted prunes, chopped
- ½ cup fresh cilantro leaves and flat-leaf parsley leaves (optional)
Ann's Tips and Tricks
Get all your spices measured out and close to the stove before you start cooking. As they are all going in at the same time, you can measure them into 1 container.
For more flavor, consider using skinless, boneless chicken thighs.