Chicken Butternut Squash Tagine
Dive into the aromatic world of Moroccan-inspired cuisine with this Chicken Butternut Squash Tagine—a hearty, one-pot dish brimming with warm spices, tender chicken thighs, and the natural sweetness of butternut squash and dried apricots. Infused with cinnamon, cumin, turmeric, and paprika, this dish creates an irresistible depth of flavor, perfectly complemented by the nuttiness of chickpeas and the crunch of toasted almonds on top. Slow-simmered in a rich, spiced tomato broth, this tagine offers a comforting yet exotic dining experience ideal for cozy family dinners or impressing at gatherings. Serve it over fluffy couscous or with warm, crusty flatbread for a truly authentic and satisfying meal. Perfect for those seeking flavorful, wholesome recipes that celebrate global flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces chicken thighs (bone-in, skinless)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 3 cups butternut squash (peeled, seeded, and cubed)
- 1 cup chickpeas (cooked, rinsed, and drained)
- 0.5 cup dried apricots (chopped)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup toasted sliced almonds (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the hot oil for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic, cinnamon, cumin, coriander, turmeric, paprika, salt, and black pepper. Cook the spices for 1 minute to release their aromas.
Stir in the tomato paste and cook for another minute to coat the onions and spices.
Pour in the chicken stock, scraping the bottom of the pot with a wooden spoon to deglaze. Bring the mixture to a simmer.
Return the chicken thighs to the pot, ensuring they are partially submerged in the liquid. Cover the pot, reduce the heat to low, and simmer for 20 minutes.
Add the butternut squash, chickpeas, and chopped dried apricots to the pot. Stir gently to combine, then cover and continue to simmer for another 30 minutes, or until the chicken is tender and the squash is cooked through.
Taste the sauce and adjust seasoning if needed.
Serve the tagine warm, garnished with fresh cilantro and toasted sliced almonds. It pairs beautifully with couscous or flatbread.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 20.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
