North African chicken tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 large chicken breastsskin on
- 4 chicken thighsbone in and skin on
- 2 tbsp olive oil
- 200g shallotspeeled
- 2 garlic clovessliced
- 4cm piece gingergrated
- 1 tsp cumin seedslightly crushed
- 1 tsp coriander seedslightly crushed
- 2 small cinnamon sticks
- large pinch saffronthreads
- 1 tsp ground ginger
- pinch crushed dried chilli
- 375g peeled butternut squashcut into chunks
- 500ml chicken stock
- 1 rounded tbsp clear honey
- 2 tbsp roughly chopped coriander
Nutrition: per serving
- kcal630
- fat38g
- saturates10g
- carbs16g
- sugars10g
- fibre3g
- protein58g
- salt0.86glow
Method
step 1
Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.
step 2
Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
step 3
Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
