Chicken and Squash Tagine |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A zippy Moroccan dish with apricots & jalapenos thrown into the mix. I found this on another site while looking for yet something else to do with the ever-present chicken. Ingredients:
1 broiler-fryer chicken, cut into serving sizes |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (14 ounce) can low sodium chicken broth, divided |
2 cups chopped onions |
4 garlic cloves, minced |
1 small jalapeno pepper, minced (i used 2) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks |
1/3 cup chopped dried apricot |
1/3 cup minced fresh parsley, divided |
1/4 cup sliced almonds |
Directions:
1. Pour olive oil in Dutch oven or large saucepan & heat over medium high heat. Sprinkle chicken pieces with salt and pepper, add half to the pot and cook about 6 minutes, turning, to brown. Remove and repeat with remaining chicken; set chicken aside.
2. To pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits. Add onion and saute until soft. Add garlic, jalapeno pepper, cinnamon and ginger. Cook, stirring, 1 minute.
3. Add squash, apricots, remaining broth and 2 tablespoons of the minced parsley.
4. Bring to a boil; return chicken to pot, cover and reduce heat.
5. Simmer about 35 minutes or until chicken is done and squash is tender.
6. Remove chicken to serving dish.
7. Increase heat and boil squash mixture until slightly thickened, about 5 minutes.
8. Pour over chicken and sprinkle with remaining parsley and almonds. Garnish with parsley sprigs.
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