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Chicken Tagine with Butternut Squash and Spinach
A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. If you like, serve the tagine with chopped green olives and couscous, rice or warmed flatbread.
4
Servings
Tip
Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.
FAST: 1 hour
Slow: 4 to 4½ hours
35 minutes active
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
Kosher salt and ground black pepper
Directions
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01In a small bowl, stir together 2 tablespoons of oil, 2½ teaspoons salt, ½ teaspoon pepper, the cinnamon, cumin, paprika and coriander. In a medium bowl, toss the chicken with 1 tablespoon of the spice paste. On a 6-quart Instant Pot, select More/High Sauté. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger and the remaining spice paste. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in 2½ cups water, scraping up any browned bits. Add the tomatoes with their juice, the squash and chicken; stir, then distribute the ingredients in an even layer.
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January 22, 2023
Fabulous!
I just made this recipe and LOVED IT! Thank you Milk Street! I used kabocha squash as that was what I had, added a sweet potato, and cooked it in a dutch oven on the stovetop until the chicken was done and the hard vegetables tender. After we finished eating, I realized I had some left-over chickpeas in the refrigerator. I just added them to the leftovers for tomorrow night's dinner!
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