Chicken and Squash Tagine

By devogirl

Calories332
Total Fat (g)8
Saturated Fat (g)2,
Cholesterol (mg)61,
Sodium (mg)369,
Carbohydrate (g)46,
Fiber (g)5,
Protein (g)23,
Vitamin C (DV%)35,
Calcium (DV%)8,
Iron (DV%)14,
Percent Daily Values are based on a 2,000 calorie diet

Chicken, sunday

Ingredients

• Moroccan Spice Mixture: In a bowl, mix together:
• 1 recipe Moroccan Spice Mixture (see recipe below)
• 2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) skinned
• 3 teaspoons olive oil
• 2 medium onions, cut into wedges
• 6 large garlic cloves, halved lengthwise
• 5 to 6 threads saffron, crushed
• 1 2-1/2 - to 3-pound butternut squash, seeded, peeled, and cut into 1-inch chunks
• 1 cup chicken broth or water
• 1 cup golden raisins
• 3 tablespoons honey
• 1/4 cup snipped fresh parsley
• 2 teaspoon salt; 1 teaspoon each of crushed red pepper, ground cardamom, ground cloves, turmeric, ground cinnamon, ground ginger, and ground coriander; and 1/2 teaspoon black pepper. Makes about 3 tablespoons.

Preparation

Step 1

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.

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.