One of my absolute favourites, this delicious one pot will not disappoint. Here I have used chicken thigh fillets, but often I make this with lamb neck fillets. Loaded with Middle Eastern flavours and so simple to make.
The recipe
Chicken & Butternut Squash Tagine
- Serves 4
Ingredients
Method
Sauté the onions until soft. Add the garlic, ginger, spices, harissa, dried fruit and lemons and stir to combine. Add the chicken, stir and cook in the flavour for 5 minutes. Stir through the squash and flour. Add the saffron to the stock and infuse for 2 minutes. Pour in the stock and honey, stir, bring to a simmer, lid on and simmer on a low heat for 1 hour. Remove the lid for the last 15 minutes if it looks too liquidy.
https://www.simplyfoodbymandy.co.uk/post/chicken-butternut-squash-tagine
More from Mandy’s kitchen
All recipes
Sauté the onions until soft. Add the garlic, ginger, spices, harissa, dried fruit and lemons and stir to combine. Add the chicken, stir and cook in the flavour for 5 minutes. Stir through the squash and flour. Add the saffron to the stock and infuse for 2 minutes. Pour in the stock and honey, stir, bring to a simmer, lid on and simmer on a low heat for 1 hour. Remove the lid for the last 15 minutes if it looks too liquidy.