Easy Moroccan Chicken Tagine with Butternut Squash
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!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
- 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.
Calories: 260kcal | Carbohydrates: 32g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 327mg | Potassium: 1016mg | Fiber: 4g | Sugar: 19g | Vitamin A: 7665IU | Vitamin C: 26.2mg | Calcium: 96mg | Iron: 3mg