Chicken tagine with butternut
3
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Fragrant, delicious and perfect for sharing
Ingredients
Olive Oil
2 tablespoon(s)
Salt
2 teaspoon(s)
Chicken breast, skinless, raw
900 g
Onion
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)
Freshly squeezed orange juice
60 ml
Orange
1 zest(s) of 1
Orange
1 medium
Butternut Squash
450 g
Olives, in Brine
24 individual
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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