Chicken and Pumpkin Tagine Recipe
This Moroccan-flavoured chicken and pumpkin tagine is really easy and it tastes fantastic. If you have visitors coming for dinner it’s a great dish to use because it makes plenty and it won’t leave anyone feeling hungry afterwards. If you’re worried about the nutritional value of the couscous then consider swapping it for brown rice for a much healthier alternative.
3 tbsp olive oil
4 chicken breast fillets, diced
1 brown onion, diced
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
2 cups chicken stock
800g butternut pumpkin, peeled and cut into 3cm pieces
300g green beans, trimmed then halved
2 tbsp currants
¼ cup pitted dates, chopped
2 cups couscous
¼ cup lightly toasted slivered almonds
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook chicken for 5-6 minutes until browned. Transfer to a plate.
- Add 1 tablespoon of olive oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens.
- Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil.
- Reduce heat to low then cover and simmer for 30 minutes or until chicken and pumpkin are tender.
- Add beans in the last 5 minutes of cooking and stir in currants and dates.
- Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat.
- Remove from heat then add the couscous, stirring continuously.
- Cover and stand for 2-3 minutes.
- Add remaining butter then heat over low heat for 3 minutes, stirring gently.
- Top the tagine with almonds then serve over couscous.