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
⅓ cup water
2 tablespoons honey
¾ teaspoon salt
¾ teaspoon coriander
¼ teaspoon cayenne pepper
1¾ cups cooked chickpeas or canned (rinsed and drained)
1. In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
2. Add the onion and garlic to the pan and cook, stirring frequently, until the onion is soft, about 7 minutes.
3. Add the squash, tomatoes, water, honey, salt, coriander and cayenne, and bring to a boil. Return the chicken to the pan. Reduce to a simmer, cover, and cook for 20 minutes.
4. Stir in the chickpeas. Cover and cook until the chicken is cooked through and the squash is tender, about 15 minutes.
Nutrition per serving: 441 calories, 14g total fat (3g saturated), 72mg cholesterol, 12g dietary fiber, 53g carbohydrate, 30g protein, 799mg sodium.
Chicken tagine: a different spin
- Chicken & Summer Squash Tagine Follow the directions for Chicken & Winter Squash Tagine, but use 2 zucchini and 1 yellow squash cut into 1-inch-thick rounds instead of butternut squash, adding them after the other ingredients in step 3 have cooked for 10 minutes. Substitute 1½ cups lima beans for the chickpeas, adding them in step 4. Stir in ¼ cup chopped cilantro at the end.