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!

Course Dinner

Cuisine Moroccan

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 260kcal

Author Neil

Equipment

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

To accompany this chicken tagine 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.

Nutrition