Easy Moroccan Chicken Tagine With Butternut Squash Recipes

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MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH CHICKPEAS AND OLIVES



Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives image

Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 4h30m

Number Of Ingredients 19

1 small butternut squash (peeled and cubed (1/2-inch cubes -- approximately 2 cups))
2 large plum tomatoes (seeded and chopped)
1 medium onion (finely chopped)
4 cloves garlic (minced)
1 can (15-ounce) garbanzo beans (chickpeas) (drained and rinsed)
1 cup chicken broth
1/2 cup golden raisins
1/2 cup pitted Kalamata olives (halved)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 chicken thighs (with the skin on the bone)
1/4 cup chopped cilantro (plus sprigs for garnish)
Lemon wedges

Steps:

  • Combine first 8 ingredients in the bottom of a slow cooker.
  • Combine coriander, cumin, ginger, turmeric, salt, cinnamon and cayenne in a small bowl.
  • Heat olive oil over medium-high heat in a nonstick skillet or saute pan. Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.
  • Place chicken thighs in hot oil then brown well 6-8 minutes. Turn over and brown the other side in the hot, spicy fat for another 3-4 minutes.
  • Place chicken thighs in the slow cooker and pour any accumulated fat from the skillet into the slow cooker.
  • Cover and cook on High for 4 hours or Low for 8 hours.
  • Stir chopped cilantro into butternut squash/chickpea combination.
  • Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges and serve immediately.

Nutrition Facts : Calories 505 kcal, Carbohydrate 44 g, Protein 22 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 870 mg, Fiber 7 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Slow Cooker Chicken Tagine With Butternut Squash image

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories     dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  • Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  • Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  • Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH



Easy Moroccan Chicken Tagine with Butternut Squash image

Easy Moroccan chicken tagine with butternut squash is a perfect flavoursome family meal taking just one hour to make. It's delicious served over couscous!

Provided by Neil

Categories     Dinner

Time 1h

Number Of Ingredients 16

1 tbsp olive oil
1 onion (roughly chopped)
250 g butternut squash (roughly chopped)
2 cloves of garlic (crushed)
1 tsp ground cumin
1 tsp paprika
1 cinnamon stick
1 tsp ground ginger
400 g tin chopped tomatoes
1 tbsp tomato puree
250 ml chicken stock
1 tbsp honey
300 g chicken breasts (cut into bite size chunks)
8 dried apricots
Salt and freshly ground pepper
1 tbsp chopped fresh coriander

Steps:

  • Place a large casserole dish or hob proof tagine over a low heat.
  • Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
  • Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
  • Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
  • Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

Nutrition Facts : Calories 260 kcal, Carbohydrate 32 g, Protein 20 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 327 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving

PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Pressure Cooker Chicken Tagine With Butternut Squash image

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 25

2 tablespoons canola oil
1 large red onion, finely chopped
Kosher salt
1 (4-inch) piece fresh ginger, peeled and minced (about 1/4 cup)
6 large garlic cloves, chopped
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon ground turmeric
3/4 teaspoon cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Black pepper
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup fresh lemon juice (from about 1 large lemon), plus more to taste
2 pounds boneless, skinless chicken thighs
8 dates, such as Medjool, pitted and halved
1 (2- to 2 1/2-pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1-by-3-inch wedges
1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
  • Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
  • Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 33 grams, TransFat 0 grams

MOROCCAN CHICKEN AND BUTTERNUT SQUASH TAGINE



Moroccan Chicken and Butternut Squash Tagine image

Slow-cooked goodness. Make this recipe for tender chicken and squash with a Mediterranean flair.

Categories     Main Course

Time 1h45m

Number Of Ingredients 0

Steps:

  • Place salt, red pepper, cardamom, cloves, turmeric, cinnamon, ginger, coriander, and pepper in a small bowl and stir to fully combine. Rub chicken pieces with half of the spice mixture.
  • Place the bottom of the tagine on a heat diffuser on the stove over medium-high heat. When the tagine base is hot add the 2 teaspoons of oil to heat. Add the chicken and cook 3-4 minutes on each side until browned. Do this in two batches if necessary. Set chicken aside. Reduce heat to medium. Add the remaining oil, onions, garlic, and saffron to the tagine base. Cook for 2 minutes, stirring occasionally.
  • Place the squash in the tagine base and cover with remaining spice mixture. Toss lightly. Return chicken to the tagine base and add chicken stock. Bring liquid to a boil, then reduce heat to medium-low and cover with tagine lid.
  • Simmer for 1 hour, then add raisins. Cook for an additional 20-25 minutes or until chicken breasts are fully cooked (165˚F) and squash is tender.
  • Garnish with fresh parsley. Serve from tagine or on a platter, reserving liquid for serving.NOTE: If you do not have a tagine, this recipe can be made in a Dutch oven with a lid.

Nutrition Facts :

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH



Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Provided by Alice Waugh

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
  • Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g

MOROCCAN CHICKEN ONE-POT



Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 18

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

  • Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
  • Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
  • Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
  • Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
  • Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  • Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  • Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

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