Chicken Tagine with Chickpeas, Squash (or pumpkin) & Apricot
Pumpkin and Apricot with
chicken?!!!!.....Yes! yes.! You are reading and seeing right.
Do not judge and shy away from
making this wonderful one pot dish due to it ingredients. Let me assure you- it
is a wonderful dish with lovely mixture of sweetness of the pumpkin and Apricot
along with tanginess from lemon, which goes delightfully with chicken. Serve
this with bread, couscous, or even rice and this will be a star. Today and
always.
Traditionally Tagine is a North
African Berber dish. The dish is named after the earthen pot in which it is
cooked. I cooked the Moroccan version of
the Tagine, which is slow cooked in a earthen pot called Tagine. I did not slow
cook for hours neither I used the Tagine. However, I cooked for around
30/50mins to reduce the gravy and until the pumpkin and chicken became tender. Nevertheless,
you can slow cook the dish and then serve in a colorful Tagine
Ingredients:
6- piece
chicken thigh (fatless and skin less)
2-onions,
roughly chopped
2-garlic
cloves, chopped
300g pumpkin
or squash, cut into large chunks
1-teaspoon
of ground cumin
1-teaspoon
of ground coriander
½-teaspoon
of ginger paste
1-large
cinnamon stick
1-teaspoon
of honey
1/2-teaspoon
red chili fleck
Pinch of black
pepper crushed
Large pinch
of saffron, soaked in 1 tablespoon of boiling water
Juice of 1/2
lemon
200g
chickpeas
5/6-dried
apricot
Small bunch
of coriander
Salt to
taste
2- Tablespoon
oil
Method:
2. Season the chicken and
brown them and keep aside
3. Add the garlic the same oil and fry until you can
smell garlic
4. Add onions in the same oil
and fry them until soft
5. Add the pumpkin/squash and
cook for 5 mins
6. Add rest of the spices and
cook for another 5 mins
7. Now add saffron, honey and
lemon juice
8. Pour water and add
chickpeas
9. Add the browned chicken
10. Add apricot and salt to
taste
11. Cook for one hour or until
squash/pumpkin and chicken is tender, the gravy thick
12. Stir through the coriander
and serve with rice, bread or couscous
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