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!
Folks, I’ve made this easy Moroccan chicken tagine with butternut squash recipe for several reasons.
Firstly it’s absolutely delicious.
Secondly I really want you to experience the flavours of Morocco. Flavours that I’m lucky enough to have had first hand experience of.
I talked about my love of the fusion of Moroccan flavours and in particular those that come from a tagine recipe.
This easy Moroccan chicken tagine will let you experience all those flavours yourself. Without too much effort!
Before I go any further let me just say that you do not need a tagine dish to make this recipe.
You can make this easy Moroccan chicken tagine in a stove top proof casserole dish or large pot.
That’s one of the reasons why I’ve called this an “easy” recipe.
The other reason is that it only takes an hour to make.
Otherwise if we were making it the traditional way we would be heating a tagine over lumps of charcoal and cooking it slowly for several hours!
No, we are using a stove to cook this one!
However, rest assured you will experience a delicious combination of traditional Moroccan flavours here. As well as some amazing sweet smells of honey and cinnamon permeating your kitchen whilst it’s cooking.
This tagine is made with tender and succulent chicken. The spices, apricots and honey provide the contrasting sweet and savory flavour combinations. Butternut squash absorbs all of the flavours of the dish and is an excellent source of vitamin A.
Soon you and your family will be feasting on this delicious, fragrant and healthy Moroccan chicken tagine.
Moroccan food is generally healthy. Moroccans are healthy people because they eat a lot more vegetables than meat. A typical Mediterranean diet.
Not only does Moroccan food incorporate lot’s of vegetables but it also often contains dried fruits. Just like how this chicken tagine recipe has dried apricots added to it.
The sweetness of the dried apricots compliment the spices. They also add important vitamins and minerals to the Moroccan diet.
Moroccans use a lot of spices in their cooking. This doesn’t just make their food burst with flavour. Spices have many health benefits too. For example cumin is excellent for digestion.
What Spices Are Used In a Moroccan Chicken Tagine?
Moroccan cuisine is an amazing fusion of flavours and dishes from the regions that it traded with over the centuries. The main regions of influence include the Arabic, Andalusian and Meditarranean regions with some European influence too.
Spices are used extensively in Moroccan food. Particularly in tagines. Many of the spices that are used in Moroccan tagine dishes are home grown but again many of the regions that influenced Moroccan culture also contributed their own spices to Moroccan cooking.
Some of the main spices that are used in Tagine cooking I’ve used in this easy Moroccan chicken tagine recipe :-
However, there are an amazing twenty seven spices combined to make one of the most famous Moroccan spice mixtures, ras el hanout!
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Coming Thursday on Neil’s Healthy Meals
Folks, I hope you enjoy this chicken tagine recipe. If you have then you should check out the other two tagine recipes that I mentioned above.
And join me on Thursday if you can. For the very last part of our recent 96 mile hike. Drymen to Milngavie – The West Highland Way. Day 6.
Easy Moroccan Chicken Tagine with Butternut Squash Recipe
If you don’t have any couscous to hand you could serve this with basmati rice instead. You can freeze any leftovers of this chicken tagine too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 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
- 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.