Best 4 Chicken Butternut Squash Tagine Recipes

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Tantalize your taste buds with the tantalizing flavors of a "Chicken Butternut Squash Tagine", a delectable dish that seamlessly blends the aromatic spices of Morocco with the comforting warmth of autumnal vegetables. This vibrant tagine is a symphony of flavors, where succulent chicken pieces are lovingly stewed in a rich and flavorful broth, alongside tender butternut squash, sweet carrots, and an array of aromatic spices. As the tagine gently simmers, the ingredients meld together, creating a harmonious balance of sweet, savory, and slightly tangy notes. Served over a bed of fluffy couscous or fragrant basmati rice, this dish is a culinary masterpiece that will transport you to the vibrant souks of Marrakech.

Here are our top 4 tried and tested recipes!

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH



Instant Pot® Chicken Tagine with Butternut Squash and Spinach image

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Provided by Alice Waugh

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

  • Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
  • Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Slow Cooker Chicken Tagine With Butternut Squash image

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories     dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
  • Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
  • Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
  • Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH



Pressure Cooker Chicken Tagine With Butternut Squash image

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 25

2 tablespoons canola oil
1 large red onion, finely chopped
Kosher salt
1 (4-inch) piece fresh ginger, peeled and minced (about 1/4 cup)
6 large garlic cloves, chopped
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon ground turmeric
3/4 teaspoon cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/8 teaspoon ground cloves
Black pepper
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup fresh lemon juice (from about 1 large lemon), plus more to taste
2 pounds boneless, skinless chicken thighs
8 dates, such as Medjool, pitted and halved
1 (2- to 2 1/2-pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1-by-3-inch wedges
1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

  • Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
  • Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
  • Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 33 grams, TransFat 0 grams

CHICKEN & BUTTERNUT SQUASH TAGINE



Chicken & Butternut Squash Tagine image

This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.

Provided by ElizabethKnicely

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cups chopped onions
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 lb boneless skinless chicken breast, cut into bite-sized pieces
8 ounces about 2 cups peeled and cubed butternut squash
1/3 cup halved potted black oil-cured olives
2/3 cup pitted prunes, chopped
1/2 cup fresh cilantro leaves (optional)
1/2 cup fresh flat leaf parsley (optional)

Steps:

  • Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
  • Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
  • Add 1 cup of water, and stir well to remove spices from the bottom of the pan. Add squash, olives, and prunes; bring to a boil. Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
  • Recipe adapted from Cooking Light, November 2009.

Tips:

  • Choose the right type of butternut squash: Look for firm, heavy squash with smooth, unblemished skin. Avoid any squash that has soft spots or bruises.
  • Peel and cube the butternut squash into 1-inch pieces. Use a sharp knife to carefully cut around the squash's stem and then scoop out the seeds. Cut the squash into quarters lengthwise and then slice each quarter into 1-inch pieces.
  • Roast the butternut squash before adding it to the tagine. This will help to caramelize the squash and bring out its natural sweetness. Toss the squash with olive oil, salt, and pepper and then roast at 425 degrees Fahrenheit for 20-25 minutes, or until tender.
  • Use a variety of spices in the tagine. Common spices used in Moroccan cuisine include cumin, coriander, ginger, paprika, and turmeric. You can also add a pinch of saffron for a luxurious flavor.
  • Let the tagine simmer for at least 30 minutes. This will allow the flavors to meld and develop. You can simmer the tagine for longer if you have time, but at the very lest 30 minutes is needed.
  • Serve the tagine with rice, couscous, or naan bread. This will help to soak up the flavorful sauce.

Conclusion:

Chicken butternut squash tagine is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, savory, and aromatic flavors, this tagine is sure to be a hit with your family and friends.

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