The Pioneer Woman Tasty Kitchen
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Moroccan Chicken, Squash & Apricot Tagine

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Cook:

Level: Easy

System:

4

Description

An authentic Moroccan tagine of chicken, butternut squash, dried apricots, almonds, raisins, honey, harissa and more. This Daring Gourmet recipe will elicit great compliments and conversation from around the dinner table.
Served with light and fluffy couscous.

See my TastyKitchen recipe box for my homemade harissa recipe.

Ingredients

  • FOR THE TAGINE:
  • 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
  • ½ 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)
  • 1-½ 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
  • FOR THE COUSCOUS:
  • 2 cups Chicken Stock
  • 2 Tablespoons Butter
  • 2 cups Couscous

Preparation

Heat the oil in a large Dutch oven. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.

Add the water, bouillon cubes, chickpeas/garbanzo beans, harissa (or other red chili paste), honey, apricots, raisins, almonds, and lemon juice. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.

Add the butternut squash, stir to combine, return to a simmer then reduce the heat to low. Then cover and simmer for another 25 minutes, or until the squash is fork-tender. Taste and add salt if needed.

Garnish with some slivered almonds and serve with the couscous.

For the couscous:
Bring the stock to a boil in a medium saucepan. Add the butter and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.

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