A yummy and quick Tagine for a family!
| 1 tbsp | Olive oil |
| 1 | Large onion, chopped |
| 2 tsp | Cumin |
| 1 tsp | Paprika |
| 1 tsp | Turmeric |
| 1/2 tsp | Salt |
| 1/2 tsp | Cinnamon |
| 1/2 tsp | Ground ginger |
| 4 | Cloves garlic, minced |
| 1 lb | Boneless and skinless chicken thighs, chopped into bite sized pieces |
| 2 cups | Chicken stock |
| 1 | Small butternut squash, peeled and cubed |
| 1/2 cup | Olives, pitted and halved |
| 1/2 cup | Dried apricots, chopped |
| 1/4 cup | Parsley, chopped for garnish |
1. Preheat oven to 350 degrees and brown chicken in a pan on stove in the olive oil, if desired.
2. Combine all ingredients (except for parsley) in a large oven safe pot with a lid. Stir to combine.
3. Cover the pot and bake until the chicken is cooked through and the squash is tender, about 60 minutes, stirring occasionally.
4. Serve with couscous, if desired, and top with chopped parsley. Enjoy!
No Comments yet
{{review}}