Chicken & Veggie Tagine
Ingredients:
2 tbsp of turmeric
1 tbsp of cumin
1 tsp salt
1 tsp freshly group pepper
1/2 tsp of cumin seeds
1/2 tsp of coriander seeds
1/2 tsp of cinnamon
4-5 cups of chicken stock
1 lb of chicken thighs
1 acorn squash; cubed (you can also use potatoes, sweet potatoes, butternut squash or pumpkin)
1 zucchini; cubed
1 large yellow onion; cubed
4 cloves of garlic, roughly minced
1 can of drained chickpeas
2 large carrots; diced
2 stalks of celery; diced
6 dried prunes
4 tbsp & 1 tsp of olive oil
Optional toppings: hard boiled eggs, raisins, pine nuts, parsley
In a dutch oven, heat your oil (4 tbsp) over medium heat. While your oil heats up, create your spice mixture by mixing together the turmeric, cumin, salt, pepper, cumin seeds, coriander seeds, cinnamon.
Add your onions and garlic to the pot and cook down for a few minutes. Add in your spice mixture, making sure the onions and garlic is coated. Cook off until the spices are fragrant.
Add in your carrots, celery and acorn squash and coat with the spice mixture.
Add in the drained chickpeas and pour the chicken stock over the entire contents of the pot. You want there to be enough liquid to hit the top of the veggies, but not totally submerge them.
Cover the pot and let simmer for 15- 20 minutes.
In a separate pan heat a tsp of olive oil on medium heat. Salt and pepper your chicken thighs and place them in the pan. Brown your chicken thighs- cook them for about 4 minutes on each side and set aside. It is alright if your chicken isn’t fully cooked through. Let your chicken rest for a few minutes and then cut into cubes.
Add your chicken, zucchini and prunes to the Dutch oven and mix well. Cover the pot, and reduce the heat to simmer. Let cook for about 40 minutes.
While your tagine cooks, prep your optional toppings and your couscous.
To serve, place the couscous in a bowl, and top with a generous helping of tagine. top with hard boiled eggs, raisins, pine nuts and chopped parsley.