A tagine is a Moroccan stew, named for the pot it is cooked in (a round earthenware baking dish covered with a conical top). Traditional tagines were made by placing the stew ingredients in the covered baking dish, and then mounding the hot coals of a cook fire up the sides of the conical cover.
Makes 4 servings
2 teaspoons vegetable oil, such as olive or canola oil
4 skinless, bone-in chicken thighs (5 ounces each)
1 large onion, finely chopped
3 cloves garlic, minced
1 pound butternut squash, peeled, seeded, and cut into ½-inch chunks
1 can (15 ounces) crushed tomatoes