Moroccan Chicken, Squash & Apricot Tagine Recipe

Name: Moroccan Chicken, Squash & Apricot Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 Small Onion, Diced; 1 Tablespoon Garlic, Minced; 1 Tablespoon Fresh Ginger, Finely Chopped; 1 pound Boneless, Skinless Chicken Breast Diced; 2 teaspoons Turmeric; 2 teaspoons Ground Coriander; 2 teaspoons Ground Cumin; 1/2 teaspoons Cinnamon; 1 cup Water; 3 cubes Chicken Or Vegetable Bouillon; 1 can (15 Oz. Can) Garbanzo Beans, Drained; 1 Tablespoon Harissa (or Other Red Chile Paste, Less If You Prefer Less Spicy); 1- 1/2 Tablespoon Honey; ⅓ cups Dried Apricots, Chopped; ⅓ cups Raisins; ⅓ cups Slivered Almonds; 2 Tablespoons Fresh Lemon Juice; 4 cups Butternut Squash, Diced; Salt To Taste; Extra Slivered Almonds For Garnishing; 2 cups Chicken Stock; 2 Tablespoons Butter; 2 cups Couscous

Servings: persons

2 Tablespoons Olive Oil
1 Small Onion, Diced
1 Tablespoon Garlic, Minced
1 Tablespoon Fresh Ginger, Finely Chopped
1 pound Boneless, Skinless Chicken Breast Diced
2 teaspoons Turmeric
2 teaspoons Ground Coriander
2 teaspoons Ground Cumin
1/2 teaspoons Cinnamon
1 cup Water
3 cubes Chicken Or Vegetable Bouillon
1 can (15 Oz. Can) Garbanzo Beans, Drained
1 Tablespoon Harissa (or Other Red Chile Paste, Less If You Prefer Less Spicy)
1- 1/2 Tablespoon Honey
⅓ cups Dried Apricots, Chopped
⅓ cups Raisins
⅓ cups Slivered Almonds
2 Tablespoons Fresh Lemon Juice
4 cups Butternut Squash, Diced
Salt To Taste
Extra Slivered Almonds For Garnishing
2 cups Chicken Stock
2 Tablespoons Butter
2 cups Couscous

1
Heat the oil in a large Dutch oven.
2
Add the onion and saute until translucent, about 5 minutes.
3
Add the garlic and ginger and saute for another 2 minutes.
4
Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.
5
Add the water, bouillon cubes, chickpeas/garbanzo beans, harissa (or other red chili paste), honey, apricots, raisins, almonds, and lemon juice.
6
Stir to combine.
7
Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.
8
Add the butternut squash, stir to combine, return to a simmer then reduce the heat to low.
9
Then cover and simmer for another 25 minutes, or until the squash is fork-tender.
10
Taste and add salt if needed.
11
Garnish with some slivered almonds and serve with the couscous.
12
For the couscous: Bring the stock to a boil in a medium saucepan.
13
Add the butter and stir until dissolved.
14
While the water is still boiling, add the couscous.
15
Turn off the heat, cover, and let stand for 10 minutes.
16
Fluff with a fork and serve.

2560

kcal

Calories

217

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 Small Onion, Diced, 1 Tablespoon Garlic, Minced, 1 Tablespoon Fresh Ginger, Finely Chopped, and more.

Yes, Moroccan Chicken, Squash & Apricot Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken, Squash & Apricot Tagine

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