Chicken & Butternut Squash Tagine

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 cups chicken broth, divided
  • 1 cup whole-wheat couscous
  • 1/4 cup golden raisins
  • 4 Roma tomatoes, each cored and cut into 8 wedges
  • 1 yellow onion, peeled and cut into 8 wedges
  • 3 garlic cloves, peel on
  • 3 tbsp. olive oil, divided
  • 1 1/4 lb. chicken thighs, cut into bite-size pieces
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 large carrot, chopped
  • 1 celery stalk, sliced
  • 1 tsp each ground cumin, ground ginger, ground turmeric and smoked paprika
  • 15 oz. can unsalted chickpeas, drained and rinsed
  • 2 cups peeled, seeded and diced butternut squash
  • 1 each cinnamon stick and bay leaf
  • 1/4 cup chopped fresh cilantro, divided

Directions

  1. Preheat oven to 375. In a medium saucepan, bring broth to a boil. To a heatproof bowl, add couscous and raisins. Pour 2 1/2 cups broth over top. Cover tightly with foil or plastic wrap and set aside. Set remaining broth aside.

  2. On a large parchment-lined baking sheet, arrange tomatoes, onion and garlic. Drizzle 1 tbsp. oil over top; toss. Bake for 20-25 minutes, until softened and beginning to turn golden brown. Transfer to a blender along with remaining 1 1/2 cups broth (remove garlic peel); blend until smooth.

  3. Season chicken with salt and pepper. In a large deep skillet or saute pan on medium-high, heat 1 tbsp. oil. Add chicken and saute, stirring often, until golden brown, about 6 minutes. Transfer to a plate and set aside.

  4. In same skillet on medium-high, heat remaining 1 tbsp. oil. Add carrot and celery and saute until onion is softened, about 4 minutes. Add cumin, ginger, turmeric and paprika and saute until fragrant, about 30 seconds.

  5. Return chicken and any juices to skillet. Stir in chickpeas, squash, cinnamon stick, bay leaf and blended tomato mixture and bring to a simmer. Reduce heat to low, cover and simmer gently, stirring occasionally, until squash is tender, about 15 minutes. Discard cinnamon stick and bay leaf.

  6. Stir 2 tbsp. cilantro into couscous mixture and divide among 4 plates. Top with chicken mixture and sprinkle servings with remaining 2 tbsp. cilantro.

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