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Chicken Tagine with Honeynut Squash

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We hope you got benefit from reading it, now let’s go back to chicken tagine with honeynut squash recipe. To cook chicken tagine with honeynut squash you only need 20 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Chicken Tagine with Honeynut Squash:
  1. Provide 2 Tbsp ras el hanout (recipe in method)
  2. You need 2.5 tsp salt
  3. Get 12 tsp black pepper
  4. Get 2 Tbsp olive oil
  5. You need 1 lb chicken thighs, cut into chunks
  6. Take 1 onion, sliced
  7. You need 4 cloves garlic smashed
  8. Use 2 inch knob ginger, grated
  9. Take 34 cup dried apricots, quartered
  10. Take 1 (14 oz) can diced tomatoes
  11. You need 2 cups hot water
  12. Provide 1 Bou chicken bouillon cube
  13. Prepare 1 cup diced squash
  14. Use 1 cup pitted green olives, halved
  15. Prepare 2 Tbsp ghee or oil
  16. Prepare 8 oz frozen spinach, thawed
  17. Prepare 1 cup parked couscous
  18. Use 1 cup cilantro, chopped
  19. Provide 1 lemon
  20. Use 14 cup pistachios, chopped
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. 12 tsp allspice berries. 14 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 12 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.

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