Chicken and Squash Tagine |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Enjoy a taste of Morocco with this aromatic, sweet tagine. Ingredients:
2 tablespoons sunflower oil |
1 onion, sliced |
1 squash, peeled and cubed |
8 chicken thighs, skinned and cut into bite-size chunks |
2 tomatoes, roughly chopped |
1 cinnamon stick |
1 star anise |
2 dried red chili peppers |
1 (14 ounce) can chickpeas, drained |
3 ounces dried apricots, quartered |
2 1/2 cups chicken stock, hot |
Directions:
1. Heat the oil in large saucepan and cook the onion, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown.
2. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy.
3. Stir in the spices, chickpeas, apricots and stock.
4. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender, and the sauce is fragrant.
5. Serve with steamed couscous.
|
|