Easiest Way to Make Speedy Chicken Tagine with Honeynut Squash

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The ingredients needed to make Chicken Tagine with Honeynut Squash:

1. Prepare 2 Tbsp ras el hanout (recipe in method)
2. Get 2.5 tsp salt
3. Get 1/2 tsp black pepper
4. Get 2 Tbsp olive oil
5. Take 1 lb chicken thighs, cut into chunks
6. Take 1 onion, sliced
7. Get 4 cloves garlic smashed
8. Prepare 2 inch knob ginger, grated
9. Take 3/4 cup dried apricots, quartered
10. Make ready 1 (14 oz) can diced tomatoes
11. Take 2 cups hot water
12. Get 1 Bou chicken bouillon cube
13. Prepare 1 cup diced squash
14. Prepare 1 cup pitted green olives, halved
15. Get 2 Tbsp ghee or oil
16. Take 8 oz frozen spinach, thawed
17. Make ready 1 cup parked couscous
18. Take 1 cup cilantro, chopped
19. Take 1 lemon
20. Get 1/4 cup pistachios, chopped

How to make Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives in a slow cooker: Start by combining the vegetables, chickpeas and olives at the bottom of the slow cooker. Combine the spices in a small bowl and sprinkle half on the chicken thighs. Brown the chicken thighs well then place on the vegetables. Orange Chicken with Honeynut Squash & Rice - a delicious spin on the Chinese-American takeout dish is packed with layers of flavor and texture.

Instructions to make Chicken Tagine with Honeynut Squash:

1. If you're using a traditional tagine, begin by preheating the oven with tagine inside at 325F. If you don't have a tagine, you can do this recipe on the stove top in a Dutch oven and transfer to the oven later on.
2. Combine the olive oil, ras el hanout, salt, and pepper in a small bowl.
3. Ras el hanout: 12 green cardamom pods. 4 black cardamom pods. 4 tsp cumin seeds. 4 tsp coriander seeds. 2 tsp anise seeds. 1/2 tsp allspice berries. 1/4 tsp black peppercorns. 4 tsp ground ginger. 2 tsp nutmeg. 2 tsp Aleppo pepper. 2 tsp cinnamon. Grind all in spice mill. If you want to use a premixed Moroccan spice blend that's fine too.
4. Add half the spice paste to the chicken and mix.
5. Add the ginger to remaining spice mix.
6. Dissolve the bouillon cube in 2 cups of hot water.
7. Combine the onion and garlic in a bowl.
8. Combine the apricot and tomato in a bowl
9. Combine the olives and squash in a bowl.
10. Heat the ghee in a skillet over medium-high heat.
11. Add the onion and garlic and brown.
12. Add the remaining spice mix and cook until fragrant.
13. Add the onion mixture to the tagine
14. Deglaze the skillet with the tomatoes, apricots and 1/2 cup of the stock.
15. Transfer the tomatoes to the tagine.
16. Nestle the chicken into the tagine
17. Cover with the lid and bake for 45 min.
18. Add the squash and the olives and continue baking for another 30-45 min.
19. Meanwhile, combine the cilantro, the zest of the lemon, the juice of the lemon, and the pistachios.
20. Add the remaining 1.5 cups stock to a small pot. Bring to a boil and add the couscous. Cook on low, covered for 10 min followed by removing from heat and letting sit to steam.
21. When the squash is tender, add the spinach over top and continue cooking for 10 min.
22. Remove the tagine from the oven and top with the cilantro mixture.
23. Serve in deep bowls with the couscous and lots of the tagine.

Brown the chicken thighs well then place on the vegetables. Orange Chicken with Honeynut Squash & Rice - a delicious spin on the Chinese-American takeout dish is packed with layers of flavor and texture. Add half the garlic and half the white bottom of the scallion; season with salt and pepper. The succinct version of this photogenic squash's backstory is about kismet: Dan Barber, a chef with star power and a magnificent vegetable garden, met Dr. Michael Mazourek, a young vegetable breeder from Cornell University, and invited him into his kitchen at Stone Barns in Pocantico Hills, New York.

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