Chicken Tagine with Honeynut Squash
Chicken Tagine with Honeynut Squash

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken tagine with honeynut squash. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chicken Tagine with Honeynut Squash is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Tagine with Honeynut Squash is something that I have loved my entire life. They’re nice and they look fantastic.

Moroccan, Tagine, Butternut Squash, Chicken Thigh, Date, Dinner, Weekday, Main Course, Fall, Winter. If it's more convenient, you can let the slow cooker switch to warm. Fall vegetables, with their natural sweetness, are delectable enough simply roasted with olive oil, salt and pepper.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken tagine with honeynut squash using 20 ingredients and 23 steps. Here is how you can achieve that.

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

The cooking vessel has a conical shape which is meant to preserve every single drop of precious moisture in Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges. 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. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer.

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.

The honeynut squash was developed by Cornell University Associate Professor Michael Mazourek in the department of plant breeding and genetics. Because the squash is so tiny, the flavors are extremely concentrated. Using a recipe from the Blue Apron Meal Delivery service, I cook one of Blue Apron's Fall recipes: Orange Chicken with Honeynut Squash & Rice for dinner. Discover a delicious and authentic Moroccan chicken recipe. Made with preserved lemon and olives, you can cook it in a traditional tagine or the oven.

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