Chicken and Pumpkin Tagine Stew Recipe

Makes: 6 servings

Prep 50 mins
Cook 1 hr 10 mins
Ingredients

  • 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
Directions1.In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.2. In a 4-quart Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add the remaining 1 teaspoon oil to Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes. Add pumpkin. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)

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.

Tip: To seed and peel the pumpkin, remove stem end by carving a circle around stem large enough to spoon out cavity; remove stem. Remove seeds from pumpkin cavity. Using the pumpkin ribs as a guide, slice pumpkin into wedges. Remove skin from each wedge; cut wedges into 1-inch chunks.

Posted on October 19, 2012, in Recipe and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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