Moroccan tagine recipes may seem intimidating at first…..but the concept of “tagine” is similar to what we have in all of our cultures – it’s a slow cooking technique. You don’t need to have a tagine dish to cook and enjoy this recipe – you just need a heavy bottomed cookware dish (think: Dutch oven) and a lid – and you are good to go!
This recipe is a dish that is perfect for Fall. It uses delicata squash – which is a squash variety that is relatively new to me. You can eat the skin – because it is tender – and honestly, that is so fun for me b/c I haven’t ever done that prior to delicata.
This nutrient dense dish is great for your family – it’s heart healthy, nourishing, and comforting. The combination of flavors in this tagine recipe are familiar enough that your entire family will enjoy!
What you need:
- Chicken thighs
- Delicata squash
- Can of Chickpeas
- Coriander spice
- ginger/garlic paste
Prep your ingredients: Dice the chicken.
Slice the delicata squash – remove the seeds – and dice into small-ish pieces.
Chop up your dates: note: if you like a sweeter tagine/stew – add more dates. My family doesn’t like sweet/savory – so I kept mine to 5. If it was just for me – I’d add probably 10.
Sauté the onions with some neutral oil in the pan until translucent – about 5 minutes.
Add the spices and ginger and garlic and cook for 1 minute.
Add the chicken, squash, chickpeas, dates, saffron & some water.
Bring to a simmer & then reduce heat to low – cover with a lid for 45 minutes – stirring every 15 minutes.
Serve over rice, with pita, or with lavash bread. Simple, delicious, and hearty. A perfect fall tagine.
The Perfect Fall Moroccan Tagine with Chicken, Dates and SquashCourse: Tagine
1.5 – 2 lbs chicken thighs
1 delicata squash
1 can of chickpeas
1 medium onion
1 T. coriander spice
1/2 t. Turmeric
1 T. salt
1/4 t. pepper
1 T. ginger/garlic paste
Pinch of saffron
1-2 cups water
- Prep your ingredients: chop the chicken into bite size pieces, dice your onion, slice your delicata squash and remove seeds – dice into smaller pieces, and then chop up your dates into smaller pieces.
- Sauté the onion for 3 minutes, until translucent.
- Add in the spices and ginger garlic paste, stir and cook for 1 minute.
- Add in the chicken and stir. Add in the dates and water and bring to a boil.
- Reduce head to low and cover with lid and let cook for 45 minutes, stirring occasionally.
- Remove lid and taste to season – add more salt if needed.
- Serve with rice, pita, or lavash bread. Enjoy!