Chicken and squash tagine

Enjoy a taste of Morocco with Silvana Francos aromatic, sweet tagine
By Silvana Franco
Chicken and squash tagine
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, sliced
  • 1 squash, peeled and cubed
  • 8 chicken thighs, skinned and cut into bite-size chunks
  • 2 tomatoes, roughly chopped
  • 1 cinnamon stick
  • 1 star anise
  • 2 dried red chillies
  • 400 g can chickpeas, drained
  • 100 g dried apricots, quartered
  • 600 ml hot chicken stock
  • steamed couscous, to serve

Method

1. Heat the oil in large saucepan and cook the onion, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy.

2. Stir in the spices, chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender, and the sauce is fragrant. Serve with steamed couscous.

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