Chicken and Squash Tagine

The exotic cities of Morocco -- Casablanca, Tangier, and Marrakech -- conjure up legendary liaisons among romance, spice, aroma, and intrigue -- and that's just the food. At your next gathering, do a little globe-trotting without leaving your city by sampling Morocco's most popular dish, Chicken and Squash Tagine; hearty, fragrant tagine. It's an enticing, easy-to-prepare company supper -- as easy as stew in fact, because, basically, that's what it is.

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5.0 by 5 people

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  • Makes: 6 servings
  • Prep: 50 mins
  • Cook: 1 hr 10 mins

Chicken and Squash Tagine

Reviews (0)

5.0 by 5 people

Rate This!

Directions

  1. Prepare Moroccan Spice Mixture. Rub chicken pieces with 1 tablespoon of the Spice Mixture.
  2. Place the tagine vessel bottom on a heat deflector on the stovetop over medium to medium-high heat. (For Dutch oven option, see below). Add 2 teaspoons oil to hot tagine. Carefully add chicken. Cook, uncovered, half at a time if necessary, 6 to 8 minutes or until browned, turning once. Remove chicken; set aside. Add remaining oil, onions, garlic, and saffron to vessel. Cook and stir over medium heat for 2 minutes.
  3. Place squash over onion mixture. Sprinkle with 2 teaspoons of Spice Mixture (reserve remainder for another use); toss lightly. Top with chicken; pour broth over all. Bring to boiling; reduce heat to medium to medium-low. Cover; simmer for 1 hour. Add raisins; cook for 10 to 25 minutes more or until chicken is done (170 degree F in breast portion; 180 degree F in thigh and leg pieces) and squash is tender.
  4. To serve, uncover tagine vessel. Drizzle with honey; sprinkle with parsley. Serve directly from vessel. (Or remove chicken and squash to serving platter with slotted spoon; drizzle with honey. Spoon on desired amount of pan juices. Sprinkle with parsley.) Makes 6 servings.

From the Test Kitchen

Dutch Oven Variation:

Rub chicken with 1 tablespoon Spice Mixture. In a 4-quart Dutch oven heat 2 teaspoons oil over medium heat. Add chicken. Cook, uncovered, for 6 to 8 minutes, turning to brown evenly. Remove chicken. Add remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron. Cook and stir over medium heat for 2 minutes. Add squash. Sprinkle with 2 teaspoon Spice Mixture; toss. Add chicken and broth. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Add raisins; cover and cook for 10 to 25 minutes more until chicken is done and squash is tender. Serve as above.

Moroccan Spice Mixture

Directions

  1. In a bowl, mix together salt, crushed red pepper, ground cardamom, ground cloves, turmeric, ground cinnamon, ground ginger, ground coriander and black pepper. Makes about 3 tablespoons.
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Nutrition Facts (Chicken and Squash Tagine)

  • Per serving:
  • 332 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 61 mg chol. ,
  • 369 mg sodium ,
  • 46 g carb. ,
  • 5 g fiber ,
  • 23 g pro.

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