Spicy Chicken and Butternut Squash Tagine

Spicy Chicken and Butternut Squash Tagine

This tagine is a spicy, but the heat is balanced out by the sweetness of the dates and apricots.  The added bonus of being able to bung everything in the oven after some basic prep work makes this an ideal week night dinner.  If you’re not a chicken fan, this would also be great with lamb or a mixture of roast vegetables.

Spicy Chicken and Butternut Squash Tagine
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
35 minutes
Spicy Chicken and Butternut Squash Tagine
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
35 minutes
Ingredients
  • butternut squash (cut into large cubes)
  • 6 chicken thigh fillets (halved)
  • 4 sprigs rosemary (2 x chopped, 2 x whole)
  • 1 large onion (finely chopped)
  • 1 piece fresh ginger (approx 4x2cm) (grated or crushed to a paste)
  • 3 red chillies (finely chopped)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 sticks cinnamon or cassia bark
  • salt and pepper to taste
  • 1 tin chopped tomatoes
  • 100g dates (halved)
  • 100g soft dried apricots (halved)
  • olive oil
  • runny honey (optional)
Servings:
Instructions
  1. Preheat the oven to 225 degrees c, roast the cubed squash with a little olive oil, cumin, salt and drizzle a little honey over it. Pop the squash in the oven until the next stage is done (20 minutes or so).
  2. Whilst the squash is roasting, add a little olive oil to a large pan or casserole pot and sauté the onion, ginger, chilli and chopped rosemary until the onion becomes soft. Add the chicken, cinnamon/cassia, cumin, and coriander and continue to sauté until the chicken starts to brown..
  3. (If you cooked this stage in a separeate pan, put the mixture into your tagine, large lidded pot or casserole dish)
  4. Add the tomatoes, fruit and roasted squash, reduce oven temperature to 165 degreed c and cook for 35-40 minutes.
Recipe Notes

I serve this with plain couscous.

It also keeps well as leftovers for lunch the following day.

As always, I'd love to hear your feedback on any of my recipes you've tried.

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