Chicken & Winter Squash Tagine
A tagine is a Moroccan stew, named for the round earthenware baking dish topped with a cone-shaped cover. Traditionally, the stew ingredients were placed in the covered baking dish, and then hot coals were mounding up the sides of the conical cover.
  • 1 tablespoon olive oil
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skinned
  • 1 large onion, finely chopped
  • 3 cloves garlic, slivered
  • 1 small acorn squash (1 pound)--peeled, seeded, and cut into 1/2-inch chunks
  • 1-1/2 cups no-salt-added canned tomatoes, chopped with their juice
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup large pitted prunes (about 10)
  • 1 can (19 ounces) chick-peas, rinsed and drained
  • 1/2 cup chopped cilantro

1. In a Dutch oven or flameproof casserole, heat oil over medium heat. Add chicken and cook four minutes per side, or until golden brown. With slotted spoon, transfer chicken to plate.

2. Add onion and garlic to pan and cook, stirring frequently, seven minutes or until onion is soft. Add squash, tomatoes, honey, salt, coriander, cayenne, and 1/3 cup of water and bring to a boil. Return chicken to pan and add prunes. Reduce to a simmer, cover, and cook 20 minutes.

3. Stir in chick peas and 1/4 cup of cilantro. Cover and cook 15 minutes or until chicken is cooked through and squash is tender. Stir in remaining 1/4 cup cilantro and serve.

Nutritional Information
Per serving: 529 calories, 20g total fat, 4.7g saturated fat, 8.7g monounsaturated fat, 4.4g polyunsaturated fat, 11g dietary fiber, 32g protein, 60g carbohydrate, 80mg cholesterol, 817mg sodium.
Good source of: fiber, folate, iron, magnesium, potassium, selenium, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time