Serves 4
100 min
North African Chicken Tagine
Recipe GLPR53e4be66420576
A aromatic Moroccan-style tagine featuring tender chicken, caramelized shallots, and butternut squash infused with warming spices including cumin, coriander, cinnamon, and saffron. The chicken is braised in rich stock and honey until fall-apart tender, creating an elegant one-pot meal with complex, exotic flavors.
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Ingredients
2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece fresh ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch large pinch saffron threads
1 tsp ground ginger
pinch pinch crushed dried chilli
375g butternut squash, peeled and cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped fresh coriander
Directions
Preheat oven to 180°C (160°C fan). Cut each chicken breast in half. Season all chicken pieces generously with salt and pepper. Heat olive oil in a large ovenproof casserole over medium-high heat. Working in batches if needed, add chicken skin-side down and brown well on all sides, about 8-10 minutes total. Transfer browned chicken to a plate.
Reduce heat to medium. Add the peeled shallots to the casserole and cook, stirring occasionally, until they are golden brown all over, about 5-7 minutes. Stir in the sliced garlic and grated fresh ginger, cooking for 30 seconds until fragrant.
Add the crushed cumin seeds, crushed coriander seeds, cinnamon sticks, saffron threads, ground ginger, and dried chilli to the pan. Stir constantly for 1 minute to toast the spices and release their aromas.
Add the butternut squash chunks to the pan and stir well to coat everything evenly with the spices. Return the chicken pieces to the casserole, arranging them skin-side up on top of the vegetables. Pour the chicken stock over everything and drizzle with honey.
Bring the liquid to a gentle simmer on the stovetop, then transfer the covered casserole to the oven. Bake for 40 minutes until the chicken is very tender and reaches an internal temperature of 165°F.
Remove from the oven and scatter the fresh chopped coriander over the top. Serve hot from the casserole, ideally with couscous or flatbread on the side.
