Pumpkin and Chicken Tagine

  • Written by Closet Cooking
  • Published in Food & Recipe
  • Read: 14581


2 Tbsp olive oil

1 pound skinless and boneless chicken breasts or thighs, cut into bite sized pieces

1 onion, diced

1 Tbsp garlic, grated

1 Tbsp ginger, grated

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp cayenne pepper

2 cups chicken broth or vegetable broth

4 cups (~2 pounds) pumpkin, cut into 1 inch cubes

2 cups (~1 pound) apple, cut into 1 inch cubes

1 Tbsp harissa (roasted red pepper)

1 Tbsp honey

1/4 cup dried cranberries

1/4 preserved lemon, pith removed and diced

1 pinch saffron threads, crushed

Salt and pepper to taste

1/4 cup slivered almonds, lightly toasted (optional)

2 Tbsp cilantro, chopped (optional)

1/4 cup plain yogurt (optional)

1/4 cup pomegranate (optional)

* Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
* Add the onion and cook until tender, about 5-7 minutes.  Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.

* Add the broth, chicken, pumpkin, apple, harisa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the head and simmer until the pumpkin is tender, about 20 minutes.
* Serve over cous cous or rice or quinoa, etc. topped with the almonds, cilantro and yogurt.