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Chicken and Pumpkin Tagine Stew

Makes: 6 servings
Prep 50 mins Cook 1 hr 10 mins
Chicken and Pumpkin Tagine Stew
Ingredients
  • 2  teaspoons  salt
  • 1  teaspoon  crushed red pepper
  • 1  teaspoon  ground cardamom
  • 1  teaspoon  ground cloves
  • 1  teaspoon  ground turmeric
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  ground black pepper
  • 2  pounds  meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 1  tablespoon  olive oil
  • 2  medium  onions, cut into wedges
  • 6  large  cloves garlic, halved lengthwise
  • 5 - 6  saffron threads, crushed
  • 1 2 1/2 - 3  pound  pie pumpkin* or butternut squash, seeded, peeled, and cut into 1-inch chunks
  • 1/4  cup  chicken broth or water
  • 1  cup  golden raisins
  • 3  tablespoons  honey
  • 1/4  cup  snipped fresh parsley
Directions

1. In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.

2. In a 4-quart Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add the remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes. Add pumpkin. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)

3. Return chicken to Dutch oven; add broth. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add raisins; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink (170 degrees F for breasts, 180 degrees for thighs and drumsticks) and pumpkin is tender.

4. Using a slotted spoon, transfer chicken and pumpkin to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley.

From the Test Kitchen*Tip:
  • To seed and peel the pumpkin, remove stem end by carving a circle around stem large enough to spoon out cavity; remove stem. Remove seeds from pumpkin cavity. Using the pumpkin ribs as a guide, slice pumpkin into wedges. Remove skin from each wedge; cut wedges into 1-inch chunks.
Nutrition Facts (Chicken and Pumpkin Tagine Stew)
  • Servings Per Recipe 6,
  • cal. (kcal) 332,
  • Fat, total (g) 8,
  • chol. (mg) 61,
  • sat. fat (g) 2,
  • carb. (g) 46,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 12,
  • pro. (g) 23,
  • vit. A (IU) 52,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 369,
  • Potassium (mg) 928,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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