zoom Chicken & squash tagine
  • Save to your scrapbook
  • Save to your scrapbook

    Chicken & squash tagine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken & squash tagine

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 2 hours
    • Total time: 2 hours 20 minutes, plus resting

    Serves: 4-6

    Ingredients

    4 organic chicken thighs
    4 organic chicken drumsticks
    2 organic onions, sliced
    4 organic garlic cloves, roughly chopped
    2 tsp organic ground cumin
    2 tsp ras el hanout
    2 preserved lemons, flesh discarded and peel finely sliced
    225g jar pitted queen olives, drained
    28g pack coriander, roughly chopped
    25g pack flat leaf parsley, roughly chopped
    700g organic butternut squash, peeled and cut into 5cm chunks
    1 x 26g Knorr Organic Chicken Stock Pot
    320g wholewheat couscous

    Method

    1. Preheat the oven to 160°C, gas mark 3. Put a large, wide casserole over a medium heat. Season the chicken and dry-fry skin-side down for 10-15 minutes, until golden.

    2. Remove the pan from the heat and lift the chicken out onto a plate. Add the onion to the casserole, season, and toss in the chicken fat. Top with the garlic, spices, lemon peel, olives, most of the herbs (use the stem ends here and reserve the leafy parts to garnish) and the squash. Dilute the stock pot in 400ml just-boiled water and pour over the top, then nestle in the chicken pieces, skin-side up. Cover (with a lid) and bake in the oven for 1 hour 45 minutes, until cooked thoroughly with no pink meat and the juices run clear.

    3. Take out of the oven and rest, uncovered, for 20 minutes. At the same time, cook the couscous according to pack instructions. Fluff up with a fork then divide between 4 plates. Top with the tagine and sprinkle over the remaining herbs.

    Cook’s tip

    If you’re short on time, skip browning the chicken and bake everything (except the couscous) in the casserole.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the September 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

    Comments

    Average user rating

    5 stars

    Glossary