Chicken Butternut Squash Tagine Recipes

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INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Provided by Alice Waugh

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 18



Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

Steps:

  • Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
  • Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories     dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22



Slow Cooker Chicken Tagine With Butternut Squash image

Steps:

  • Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  • Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  • Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  • Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 25



Pressure Cooker Chicken Tagine With Butternut Squash image

Steps:

  • Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
  • Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
  • Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 33 grams, TransFat 0 grams

2 tablespoons canola oil
1 large red onion, finely chopped
Kosher salt
1 (4-inch) piece fresh ginger, peeled and minced (about 1/4 cup)
6 large garlic cloves, chopped
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon ground turmeric
3/4 teaspoon cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Black pepper
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup fresh lemon juice (from about 1 large lemon), plus more to taste
2 pounds boneless, skinless chicken thighs
8 dates, such as Medjool, pitted and halved
1 (2- to 2 1/2-pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1-by-3-inch wedges
1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

NORTH AFRICAN CHICKEN TAGINE

This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 16



North African chicken tagine image

Steps:

  • Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
  • Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
  • Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium

2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch saffron threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash, cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

CHICKEN TAGINE

An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.

Provided by Sackville

Categories     Stew

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10



Chicken Tagine image

Steps:

  • Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
  • Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
  • Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
  • Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
  • Continue cooking over a low heat.
  • When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
  • Cover and cook until the vegetables are done.
  • Add a few olives, if desired.
  • Bring to the table while it is still bubbling.

3 -4 chicken breasts
2 cloves garlic, chopped
1 -2 small onion, sliced into rings
1 teaspoon turmeric
1/4 cup oil (not olive oil)
salt and pepper
3 -4 carrots, peeled and quartered lengthwise
1 -2 potato, cut into bite sized pieces
1 -2 tomatoes, cut into wedges
olive, to garnish

CHICKEN & BUTTERNUT SQUASH TAGINE

This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.

Provided by ElizabethKnicely

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Chicken & Butternut Squash Tagine image

Steps:

  • Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
  • Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
  • Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
  • Recipe adapted from Cooking Light, November 2009.

2 tablespoons olive oil
2 cups chopped onions
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 lb boneless skinless chicken breast, cut into bite-sized pieces
8 ounces about 2 cups peeled and cubed butternut squash
1/3 cup halved potted black oil-cured olives
2/3 cup pitted prunes, chopped
1/2 cup fresh cilantro leaves (optional)
1/2 cup fresh flat leaf parsley (optional)

SLOW-COOKER CHICKPEA TAGINE

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20



Slow-Cooker Chickpea Tagine image

Steps:

  • Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

BUTTERNUT SQUASH & CHICKPEA TAGINE

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14



Butternut squash & chickpea tagine image

Steps:

  • Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
¼ tsp mild chilli powder
500g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
2 x 400g cans chopped tomatoes
1 x 400g can chickpeas, drained
cooked couscous or rice, to serve

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From nuffieldhealth.com


FREY VINEYARDS - BLOG - CHICKEN AND BUTTERNUT SQUASH TAGINE
Thoroughly massage marinade into the chicken in a baking pan and over the butternut squash pieces. Let marinate for a few hours or even better, overnight. For vegetarians, use butternut squash and leave out chicken. Bake at 400 degrees for 1 hour. After baking 20 minutes, and every 15 to 20 minutes thereafter, stir the dish in the oven.
From freywine.com


CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH
A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. If you like, serve the ...
From 177milkstreet.com


CHICKEN AND BUTTERNUT SQUASH TAGINE - FRUGALFEEDING
Sprinkle your squash with a little oil and bake in the oven at 180C until browning at the edges. Heat the olive oil in a large pan. Fry the chicken, skin down, until golden brown. Cook on the other side for 2 minutes and set aside. Add the butter to the same pan, followed by the onions and garlic.
From frugalfeeding.com


EGGPLANT AND BUTTERNUT SQUASH TAGINE - FOOD & WINE
Lightly grease a large baking dish. Line the dish with half of the eggplant slices. Spread half of the pureed chicken over the eggplant and sprinkle with half of the Gruyère.
From foodandwine.com


CHICKEN, CHICKPEA & BUTTERNUT SQUASH TAGINE | FRUGALFINERY
This tagine is quite quick, easy to eat with couscous and if you dice the chicken and butternut squash to about the same size as the chickpeas, easy to eat with a spoon and one hand! (If, like me, you find that your offspring requires food usually at the same time you do!) Ingredients: 1 chicken breast, diced 1 onion, chopped
From frugalfinery.wordpress.com


CHICKEN AND BUTTERNUT SQUASH TAGINE RECIPE | CLEAN BUDGET …
Drizzle 1 tbsp oil over top; toss. Bake for 20 to 25 minutes, until softened and beginning to turn golden brown. Transfer to a blender along with remaining 1½cups broth (remove garlic peel); blend until smooth. 3. Season chicken with salt and pepper. In a large deep skillet or sauté pan on medium-high, heat 1 tbsp oil.
From cleaneatingmag.com


CHICKEN & SQUASH TAGINE - WAITROSE & PARTNERS | FOOD
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.
From waitrose.com


CHICKEN, SWEET POTATO AND SQUASH TAGINE
Remove the chicken from the pan and set aside. 3.Add the onions to the pan in a single layer. Mash the garlic with a teaspoon of salt and add to the pan along with the saffron water, ginger, cinnamon, sweet paprika, lemon juice and preserved lemons, if using.
From slimmingworldrecipes1.blogspot.com


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