Full of spices and very aromatic. Chicken tagine with butternut squash, prunes, chickpeas and tomatoes.
Tagine is a typical Moroccan dish and it is named after the special pot , the dish is cooked in, however you can cook a delicious tagine in a regular sauce pan (as we did). The main spice, that gives this dish its flavour is ras el hanout. It’s a spice mix and the name means “top of the shop”. It usually contains more than 20 ingredients, including nutmeg, allspice, rosebuds, lavender, cloves and cinnamon. When cooking, remember to marinate the meat for at least 4 hours. Serve with freshly prepared couscous, sprinkled with chopped coriander leaves. Enjoy!
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- 1 tbsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground sweet paprika
- 1 tbsp fresh ginger, finely grated
- 1 tbsp olive oil
- pinch of sea salt
- 450 g chicken thigh fillets
- 1 onion, peeled and chopped
- 1 tin of chickpeas, drained and washed (400 g)
- 200 ml vegetable stock
- 1 tin of chopped tomatoes (400 g)
- 1 small butternut squash, peeled, deseeded and cut into small cubes
- 150 g prunes, halved
- 1 tbsp olive oil for frying
- 1/2 bunch fresh coriander, chopped, to decorate
- Wash the chicken thighs, remove excess fat and cut into large chunks.
- Mix all the marinade spices with olive oil, rub into chicken, transfer to a bowl, cover with cling film, put into the fridge and allow to marinate for at least 4 hours.
- Heat the oil in a large and deep frying or a large sauce pan. Add the chicken, brown for 5 minutes.
- Add the onions and fry for 2 more minutes.
- Cover with stock, add the tomatoes, chickpeas, squash and prunes, bring to boil, cover, reduce the heat and simmer for 45 - 50 minutes.
- Taste and season with sea salt if necessary.
- If the sauce is too watery, uncover and cook for 10 - 15 minutes to reduce.
- Serve with couscous, decorated with scattered coriander.
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