Chicken and Pumpkin Tagine Stew Recipe
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1 tablespoon olive oil
- 2 medium onions, cut into wedges
- 6 large cloves garlic, halved lengthwise
- 5 – 6 saffron threads, crushed
- 1 2 1/2 – 3 pound pie pumpkin* or butternut squash, seeded, peeled, and cut into 1-inch chunks
- 1/4 cup chicken broth or water
- 1 cup golden raisins
- 3 tablespoons honey
- 1/4 cup snipped fresh parsley
3. Return chicken to Dutch oven; add broth. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add raisins; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink (170 degrees F for breasts, 180 degrees for thighs and drumsticks) and pumpkin is tender.
4. Using a slotted spoon, transfer chicken and pumpkin to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley.
Posted on October 19, 2012, in Recipe and tagged Cardamom, Chicken and Pumpkin Tagine Stew, Cinnamon, Garlic cloves, Ginger, Honey, Onions, Pumpkins, Raisins, Recipe, Red pepper, Saffron. Bookmark the permalink. Leave a comment.