Fragrant spices punctuate Moroccan-Style Chicken Tagine. This savory North African stew is made with chicken, chickpeas, couscous and butternut squash. Tagine gets its name after the special earthenware pot that it's usually cooked in.
Accidentally made this a "one pot" meal by putting all liquids into the pot at the beginning and adding whole wheat cous cous at the end. Turned out okay and it took only 5 minutes to cook the butternut squash, which was cut into small cubes. Agree with other reviewers that spices, particularly the cinnamon and ginger, could be doubled. Added raisins, which taste good in the recipe.
I was really disappointed with this one. I wanted it to be good so bad because its SO healthy. But I like the rest found the cooking time to be inadequate to cook cubed squash. I also thought that the dish could have doubled the amount of spice called for, I actually added more to my plated dish. I did sub couscous with brown rice and that worked out fine. I wont make it again.
So glad to hear it wasn't just me who had problems with the cooking times! The butternut squash definitely needs 20-25 minutes depending on how done you like it. Overall I thought this dish had nice flavor, although I might think about subbing the butternut squash for sweet potato next time if I want something that's quicker to cook. I thought the couscous had great flavor, but it did need some olive oil and salt. I also agree that some onion or garlic would help round out the flavor.
This was ok. The squash took more like 25 minutes to cook, rather than 5, so adjust your time frame accordingly. I had whole wheat cous cous on hand and no almonds or orange, so I omitted those. Good bones for a quick, healthy weeknight meal. Next time I might add an onion or some garlic to give it some depth of flavor.
A good but basic tagine recipe, the butternut squash was nowhere near tender in 5 minutes, should have been diced rather than cubed. Dont know how I made butternut squash before I had my serrated peeler, I waste so much less than cutting off the rind with a knife. Get your own at www.pamperedchef.com/withamandalynn
