Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken tagine with honeynut squash. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Tagine with Honeynut Squash Lance Wilson Nyack, NY. A hearty tagine with north African spices. I used a honeynut squash from a friend's garden, but you can use any autumn squash like butternut or acorn. Ingredients of Chicken Tagine with Honeynut Squash.

Chicken Tagine with Honeynut Squash is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chicken Tagine with Honeynut Squash is something that I have loved my whole life. They’re nice and they look wonderful.

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

This Butternut Squash Chicken Tagine is made with a warming spice mixture called ras el hanout. Use an authentic traditional North African tajine or your regular method of braising. An intoxicating blend of paprika, cumin, cinnamon, and turmeric makes this Moroccan stew hard to resist so its large yield makes it perfect for serving a crowd. Tangy olives and sweet butternut squash pair with these.

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 intoxicating blend of paprika, cumin, cinnamon, and turmeric makes this Moroccan stew hard to resist so its large yield makes it perfect for serving a crowd. Tangy olives and sweet butternut squash pair with these. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour. Heat the oil in a large, deep-sided frying pan over a high heat. Moroccan-style chicken with couscous and yoghurt.

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