Moroccan Chicken Tagine
with Chickpeas & Butternut Squash
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link below and become members of the forum.
- 15 ml (1 Tbsp) olive oil
2 chicken, on the bone, cut into chunks
1/2 onion (chopped)
3 cloves garlic (crushed)
1 small butternut squash (peeled and chopped)
450 g (1 lb) cooked chickpeas
1 carrot (peeled and chopped)
450 g (1 lb) diced tomatoes with juice
500 ml (2 ½ cups) vegetable stock
15 g (1 Tbsp) sugar
15 ml (1 Tbsp) lemon juice
to taste sea salt
5 g (1 tsp) ground coriander
1 pinch cayenne pepper
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, chickpeas, carrot, tomatoes, stock, 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.
Further Information: Yield 4, preparation time is approximately 50 minutes, cooking time is approximately 1 hour and 30 minutes.
Source: northcyprusforum.net – click here!
Categories: Chef's Choice