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.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
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 chicken stock
- 6-8 black olives
- 4 slice preserved lemons
- 2 cup butternut squash (cubed (I used frozen))
Instructions
- 1
Preheat the oven to 350F/180C.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve with rice or couscous.