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Good Evening every body, at this time you get present recipe Chicken Tagine with Honeynut Squash with 20 ingredients and 23 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 23 stages of easy cooking Chicken Tagine with Honeynut Squash.

Ingredients all Chicken Tagine with Honeynut Squash

1. Prepare 2 Tbsp : ras el hanout (recipe in method).

2. Needed 2.5 tsp : salt.

3. Prepare 1/2 tsp : black pepper.

4. Needed 2 Tbsp : olive oil.

5. Prepare 1 lb : chicken thighs, cut into chunks.

6. Prepare 1 : onion, sliced.

7. Prepare 4 cloves : garlic smashed.

8. Needed 2 inch : knob ginger, grated.

9. Needed 3/4 cup : dried apricots, quartered.

10. Needed 1 (14 oz) : can diced tomatoes.

11. Needed 2 cups : hot water.

12. Needed 1 : Bou chicken bouillon cube.

13. Prepare 1 cup : diced squash.

14. Prepare 1 cup : pitted green olives, halved.

15. Needed 2 Tbsp : ghee or oil.

16. Needed 8 oz : frozen spinach, thawed.

17. Prepare 1 cup : parked couscous.

18. Needed 1 cup : cilantro, chopped.

19. Prepare 1 : lemon.

20. Prepare 1/4 cup : pistachios, chopped.

If all ingredients Chicken Tagine with Honeynut Squash it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken Tagine with Honeynut Squash

1. If you're using a traditional tagine, begin by preheating the oven with tagine inside at 325F. If you don't have a tagine, you can do this recipe on the stove top in a Dutch oven and transfer to the oven later on..

2. Combine the olive oil, ras el hanout, salt, and pepper in a small bowl..

3. Ras el hanout: 12 green cardamom pods. 4 black cardamom pods. 4 tsp cumin seeds. 4 tsp coriander seeds. 2 tsp anise seeds. 1/2 tsp allspice berries. 1/4 tsp black peppercorns. 4 tsp ground ginger. 2 tsp nutmeg. 2 tsp Aleppo pepper. 2 tsp cinnamon. Grind all in spice mill. If you want to use a premixed Moroccan spice blend that's fine too..

4. Add half the spice paste to the chicken and mix..

5. Add the ginger to remaining spice mix..

6. Dissolve the bouillon cube in 2 cups of hot water..

7. Combine the onion and garlic in a bowl..

8. Combine the apricot and tomato in a bowl.

9. Combine the olives and squash in a bowl..

10. Heat the ghee in a skillet over medium-high heat..

11. Add the onion and garlic and brown..

12. Add the remaining spice mix and cook until fragrant..

13. Add the onion mixture to the tagine.

14. Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock..

15. Transfer the tomatoes to the tagine..

16. Nestle the chicken into the tagine.

17. Cover with the lid and bake for 45 min..

18. Add the squash and the olives and continue baking for another 30-45 min..

19. Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios..

20. Add the remaining 1.5 cups stock to a small pot. Bring to a boil and add the couscous. Cook on low, covered for 10 min followed by removing from heat and letting sit to steam..

21. When the squash is tender, add the spinach over top and continue cooking for 10 min..

22. Remove the tagine from the oven and top with the cilantro mixture..

23. Serve in deep bowls with the couscous and lots of the tagine..

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