Chicken Tagine with Butternut Squash
Recipe type: Dinner
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Tagine is Moroccan slow-cooked stew. By braising it at low temperatures, you'll enjoy tender meat with aromatic vegetables and sauce.
  • 6 teaspoons of paprika
  • 3 teaspoons of ground cinnamon
  • 1½ teaspoons of salt
  • 1 of teaspoon of ground ginger
  • 1½ teaspoons of crushed red pepper
  • ¾ teaspoons of freshly ground black pepper
  • 3½ lbs of chicken breasts (about 5 breasts), cut into 1-inch cubes
  • 3 tablespoons of olive oil
  • 1 large shallot or medium onion, chopped
  • 7 garlic cloves, minced
  • 2 cups of lower-sodium chicken broth
  • 2 14.5 oz cans of diced tomatoes, undrained
  • 2 lbs of butternut squash, peeled, seeded and cut into 1 inch cues
  • Optional:
  • 1 or 2 16 oz cans of chick peas, drained
  1. Combine first 6 ingredients in a medium mixing bowl. Add cubed chicken and toss well to coat, in other words don't be shy and get your hands dirty.
  2. Heat olive oil in a large saucepan over medium- high heat. Add chicken and shallots and cook for about 5 minutes, constantly stirring. You will get a fragrant whiff of yummy spices. This might be one of the most aromatic meals I have ever cooked.
  3. Add minced garlic and cook for about 2 minutes stirring frequently.
  4. Add crushed tomatoes and broth and bring to a boil.
  5. Add butternut squash and chick peas if you are adding. Cover, reduce heat, and simmer 15-20 minutes or until squash is tender.
  6. Serve with brown rice, farro, or my no grain cauliflower rice and enjoy.
Recipe by Our Full Plate at