Spicy chicken tagine with butternut squash
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recette

Spicy chicken tagine with butternut squash

  • Preparation 25 min
  • Cooking time 50/60 min
  • For 8 servings

Ingredients

    • 8 chicken thighs and drumsticks 
    • 1 kg / 2 lb butternut squash 
    • 2 white onions 
    • 3 cloves garlic 
    • 1 heaped tbsp Ras el Hanout or 
    • 4 spices 
    • 1 tsp cumin 
    • 1 tsp ground coriander 
    • 6 tbsp olive oil 
    • 8 prunes, stoned 
    • 8 dried apricots 
    • 2 cinnamon sticks 
    • 2 star anise (optional) 
    • 500 ml / 17 ½ fl oz vegetable stock 
    • 10 sprigs fresh coriander 
    • Salt, pepper 

• Peel the butternut, remove the seeds and cut into pieces. 

• Peel the onions and garlic cloves, and chop finely. 

• Heat 3 tablespoons of olive oil in the tagine and brown the chicken pieces on all sides for around 10 minutes. Remove from the tagine and put to one side. 

• Add the remaining oil and heat. Add the Ras el Hanout, cumin and ground coriander and fry lightly for 2–3 minutes. 

• Add the onions and garlic, and fry for another 5 minutes, stirring regularly. 

• Add the chicken pieces back to the tagine, with the diced butternut, apricots, prunes, cinnamon sticks and star anise. 

• Season well then add the vegetable stock. 

• Cover and leave to simmer for 50-60 minutes. 

• Wash and dry the fresh coriander then chop it finely. 

• Sprinkle over the contents before serving.