Moroccan Chicken Tagine
This Moroccan Chicken Tagine flavoured with warm and aromatic spices and cooked with preserved lemons and sweet butternut squash is a huge crowd pleaser due to its delicious and exotic taste.
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts
- 1-2 garlic cloves minced
- 1 medium onion chopped
- 1 tbsp turmeric
- 1 tbsp curry powder or curry paste
- 2 tsp smoked paprika
- 1 tsp mustard powder or prepared mustard
- 2 tsp cinnamon
- salt to taste
- 1 cup/250 ml chicken stock
- 6-8 black olives
- 4 slices of preserved lemons
- 2 cups/700g butternut squash cubed (I used frozen)
Instructions
- Preheat the oven to 350F/180C.
- Brown salted chicken breasts in 1 tbsp of olive oil in a large, deep pan for approximately 5 minutes over medium heat on each side. They will not be cooked all the way through. Remove to a separate plate and set aside.
- To the same pan add onions and saute for 5 minutes, then add garlic and cook for a minute longer, then add all the spices, return the chicken to the pan, add chicken stock, preserved lemons, olives and butternut squash, lightly stir and bring to a boil.
- Then cover it with a lid and cook in the preheated oven for 20 minutes, then uncover and cook for 15 minutes longer. Do not overcook as chicken breasts will become dry.
- Serve with rice or couscous.
Nutrition
Calories: 382kcalCarbohydrates: 17gProtein: 51gFat: 12gSaturated Fat: 2gCholesterol: 146mgSodium: 448mgPotassium: 1276mgFiber: 4gSugar: 4gVitamin A: 8040IUVitamin C: 20mgCalcium: 75mgIron: 3mg
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