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Photo of Chicken tagine with butternut by WW

Chicken tagine with butternut

3
Point(s)
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
8
Difficulty
Moderate
Fragrant, delicious and perfect for sharing

Ingredients

Olive Oil

2 tablespoon(s)

Salt

2 teaspoon(s)

Chicken breast, skinless, raw

900 g

Onion(s)

2 medium

Root Ginger

1 teaspoon(s)

Garlic

2 clove(s)

Ground Cumin

1 tablespoon(s), level

Paprika

2 teaspoon(s), level

Turmeric

2 teaspoon(s)

Ground Cinnamon

½ teaspoon(s), level

Cayenne Pepper

¼ teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 350ml water

Freshly squeezed orange juice

60 ml

Orange(s)

1 zest(s) of 1

Orange(s)

1 medium

Butternut Squash

450 g

Olives, in Brine

24 individual, green

Raisins

40 g

Parsley, fresh

2 tablespoon(s)

Instructions

  1. Heat the oil in a large flameproof casserole or tagine over a medium-high heat. Scatter half the salt over the chicken and cook for 2 minutes on each side until browned – you may need to do this in batches. Transfer to a plate.
  2. Reduce the heat and cook the onions for 3-4 minutes until softened. Add the ginger, garlic, all of the spices and the remaining salt and cook, stirring, for another minute. Pour in the stock and orange juice, scraping the bottom of the dish with a wooden spoon to release any browned bits.
  3. Add the squash to the casserole and bring to a boil. Reduce the heat, cover and simmer for 5 minutes. Stir in the orange zest and orange slices along with the olives and raisins. Return the chicken and its juices to the casserole, then simmer, stirring, for 10 minutes, until the chicken is cooked and the squash is tender. Stir in the parsley and serve.

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