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Chicken and pumpkin tagine
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Create a fragrant chicken and pumpkin tagine that will transport you to a Moroccan kitchen.
Ingredients:
  • 9.20 gm olive oil
  • 1.3kg whole chicken, cut into portions
  • 1 brown onion, cut into wedges
  • 2 tsp finely grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 cinnamon sticks
  • 1l chicken stock
  • 800g pumpkin, seeded, peeled, cut into 3cm pieces
  • 28.60 gm honey
  • 400g can chickpeas, rinsed, drained
  • Steamed couscous, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large casserole dish over medium-high heat, heat the oil until shimmering. Add half of the chicken pieces and cook, turning occasionally, for 5-6 minutes until beautifully golden brown. Transfer the cooked chicken to a bowl and repeat the process with the remaining chicken.
  • Lower the heat. Introduce the onion, garlic, and ginger. Stir and cook for 5 minutes until the onion softens. Add the cumin, coriander, turmeric, and cinnamon. Keep stirring for 1 minute until fragrant. Put back the chicken and pour in the stock. Let it come to a simmer, then reduce the heat to very low. Cover and cook for 40 minutes, turning occasionally until the chicken is tender.
  • Combine the pumpkin and honey with the chicken mixture and simmer covered for 20 minutes until the chicken is tender and the pumpkin is soft. Mix in the chickpeas and stir well.
  • Spoon couscous into bowls. Top with chicken tagine and fresh coriander leaves before serving.

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