Moroccan Chicken, Apricot and Almond tagine

Name: Moroccan Chicken, Apricot and Almond tagine
Yield: 4 people
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 small onion, diced; 1 Tbsp garlic, minced; 1 Tbsp ginger, grated; 1 lb chicken breast, diced; 2 Tsp ground turmeric; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon ground cinnamon; 1 cup water; 3 chicken or vegetable bouillon cubes; 1 (15 ounce) can garbanzo beans, drained (otherwise known as chickpeas); 1 tablespoon harissa (or less if you prefer less spicy) (or other red chile paste); 1 1/2 Tbsp honey; 1/3 cup dried apricots, chopped; 1/3 cup raisins; 1/3 cup slivered almonds; 1/2 of a preserved lemon; 4 cups butternut squash (or sweet potatoes or pumpkin), peeled and deseeded. Cut into Bite size pieces, lightly salted; You can either make preserved lemons or get them from a specialty store; 2 cups water; 2 Tbsp butter; 1 chicken or or vegetable bouillon cube; 2 cups couscous

Katatonickat @katatonickat

Canada

I got a tagine for Xmas. Wanted one since my mom had one and I loved what she cooked with it. This is the first recipe I used. Liked it.

Katatonickat @katatonickat

Canada

I got a tagine for Xmas. Wanted one since my mom had one and I loved what she cooked with it. This is the first recipe I used. Liked it.

Saved

Ingredients

4 people

2 Tbspolive oil
1small onion, diced
1 Tbspgarlic, minced
1 Tbspginger, grated
1 lbchicken breast, diced
2 Tspground turmeric
2 teaspoonsground cumin
2 teaspoonsground coriander
1/2 teaspoonground cinnamon
1 cupwater
3chicken or vegetable bouillon cubes
1 (15 ounce)can garbanzo beans, drained (otherwise known as chickpeas)
1 tablespoonharissa (or less if you prefer less spicy) (or other red chile paste)
1 1/2 Tbsphoney
1/3 cupdried apricots, chopped
1/3 cupraisins
1/3 cupslivered almonds
1/2of a preserved lemon
4 cupsbutternut squash (or sweet potatoes or pumpkin), peeled and deseeded. Cut into Bite size pieces, lightly salted
Preserved lemon (to make)
You can either make preserved lemons or get them from a specialty store
Couscous
2 cupswater
2 Tbspbutter
1chicken or or vegetable bouillon cube
2 cupscouscous

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Steps

1

Instructs for chicken Tagine: Heat the oil in a large Dutch oven. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.
2

Add the water, bouillon cubes, chickpeas, harissa, honey, apricots, raisins, almonds, and preserved lemon. Stir to combine.
3

If you are using an actual Tagine transfer everything to the tagine at after Step 2 and bake it in the oven, covered with the tagine dome, at 325 F for at least 1 to 1½ hours. At that point check to see if the squash is soft and if not, continue baking until it is.
4

If you are not using a tagine then ignore step 3 keep in the large cast iron pan and bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.
5

To make the couscous:
Bring the water to a boil in a medium saucepan. Add the butter and bouillon cubes and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.
6

Garnish with some slivered almonds and serve with the couscous