Best Moroccan Chicken Stew With Butternut Squash Recipes

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EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH



Easy Moroccan Chicken Tagine with Butternut Squash image

Easy Moroccan chicken tagine with butternut squash is a perfect flavoursome family meal taking just one hour to make. It's delicious served over couscous!

Provided by Neil

Categories     Dinner

Time 1h

Number Of Ingredients 16

1 tbsp olive oil
1 onion (roughly chopped)
250 g butternut squash (roughly chopped)
2 cloves of garlic (crushed)
1 tsp ground cumin
1 tsp paprika
1 cinnamon stick
1 tsp ground ginger
400 g tin chopped tomatoes
1 tbsp tomato puree
250 ml chicken stock
1 tbsp honey
300 g chicken breasts (cut into bite size chunks)
8 dried apricots
Salt and freshly ground pepper
1 tbsp chopped fresh coriander

Steps:

  • Place a large casserole dish or hob proof tagine over a low heat.
  • Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
  • Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
  • Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
  • Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

Nutrition Facts : Calories 260 kcal, Carbohydrate 32 g, Protein 20 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 327 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving

STOVETOP MOROCCAN TAGINE



Stovetop Moroccan Tagine image

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

Provided by JRLJACKSON

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  • Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g

PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Pressure Cooker Chicken Tagine With Butternut Squash image

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 25

2 tablespoons canola oil
1 large red onion, finely chopped
Kosher salt
1 (4-inch) piece fresh ginger, peeled and minced (about 1/4 cup)
6 large garlic cloves, chopped
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon ground turmeric
3/4 teaspoon cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Black pepper
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup fresh lemon juice (from about 1 large lemon), plus more to taste
2 pounds boneless, skinless chicken thighs
8 dates, such as Medjool, pitted and halved
1 (2- to 2 1/2-pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1-by-3-inch wedges
1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
  • Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
  • Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 33 grams, TransFat 0 grams

MOROCCAN CHICKEN AND SQUASH



Moroccan Chicken and Squash image

Provided by Food Network Kitchen

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
1/2 cup golden raisins
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping

Steps:

  • Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
  • Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
  • Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

MOROCCAN CHICKEN STEW WITH BUTTERNUT SQUASH



Moroccan Chicken Stew with Butternut Squash image

This is NOT a spicy dish. Though if you'd like more kick, it definitely can be done. Add more cumin, curry, or even some hot sauce. At our home, we like the mix of flavors in this dish. It's great on a winter's night, or a cold wet spring evening. I fix it all year round. It's become a comfort dish. I love the currants when they POP in my mouth, adding that little bit of sweetness.

Provided by Paige Nicholas @Isababe

Categories     Chicken

Number Of Ingredients 15

2 tablespoon(s) olive oil
2 cup(s) chopped onions
2 tablespoon(s) minced garlic
2 teaspoon(s) curry powder
1 teaspoon(s) paprika
1 teaspoon(s) turmeric, ground
1/2 teaspoon(s) all spice
1 teaspoon(s) cumin
1 teaspoon(s) ground ginger
2 pound(s) skinless, boneless chicken breasts or boneless chicken thighs, cut into 1 inch cubes
2 can(s) petite diced tomatoes, with juice
1 cup(s) currants
2 cup(s) chicken stock
1/2 cup(s) white cooking wine
6 cup(s) butternut squash, cut into 1/2 inch cubes and steamed till just tender* (i usually just cut up a medium size butternut.)

Steps:

  • Heat oil in a large dutch oven or 4-6 quart sauce pan, over medium heat. Add onion when oil just starts to smoke. Stirring occasionally. When onion starts to get golden, add minced garlic and cook for a minute.
  • Stir in all the spices with the onion and garlic. Add the chopped chicken, (and possibly a little more oil). Stir, and lightly brown the chicken as it gets coated in the spices, until no more pink is showing. About 5 minutes.
  • Stir in the cans of tomatoes, chicken stock, white wine, currants, and steamed squash cubes. Reduce heat just a little below medium and cover. Let it cook for 45 minutes, or until the squash is easy to break apart. Taste and season with salt and pepper to personal choice.
  • Serve over rice, couscous, or quinoa * If you don't want to steam your squash first, add an additional 30 minutes to the cooking time. I find steaming it first, while I'm chopping the onion, and chicken, just speeds things up.

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Slow Cooker Chicken Tagine With Butternut Squash image

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories     dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  • Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  • Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  • Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

BUTTERNUT SQUASH AND CHICKPEA STEW



Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

  • Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
  • Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

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