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.
1piecefresh ginger (approx 4x2cm)(grated or crushed to a paste)
3red chillies(finely chopped)
2stickscinnamon or cassia bark
salt and pepper to taste
100gsoft dried apricots(halved)
runny honey (optional)
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).
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..
(If you cooked this stage in a separeate pan, put the mixture into your tagine, large lidded pot or casserole dish)
Add the tomatoes, fruit and roasted squash, reduce oven temperature to 165 degreed c and cook for 35-40 minutes.
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.