Moroccan chicken and butternut tagine
Exotic flavors of Moroccan spices and citrus in a tender chicken tagine with butternut squash. Perfect for special occasions or a flavorful weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.astralchicken.com.
Cooking tools:
- Dutch oven
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Tongs
- Wooden spoon
- Saucepan
- Fork
- Colander
- Can opener
- Serving platter
Ingredients
- 4 tsp (20ml) olive oil
- 8 chicken thighs, dusted with 30 ml flour
- salt
- pepper
- 1 Tbsp (30ml) Moroccan rubs
- 1 onion, sliced
- 4 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 200ml chicken stock
- fresh dates, chopped
- zest of 1 orange
- 500g butternut, peeled and cubed
- 200g baby tomatoes
- 50g almond flakes, toasted
- parsley and coriander, chopped
- 120g barley
- 625ml water
- 1/2 tsp (2.5ml) salt
- 1 tin chickpeas, drained and rinsed
- 1 Tbsp (15ml) Moroccan rub
- 1/3 cup (80ml) caramelised onion
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