Chicken and Squash Tajine


Chicken and Squash Tajine

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Yield: Serves 6.

Credit: Recipe courtesy of Chef Sabi Atteyih


6 trimmed chicken thighs
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. fresh ground pepper
1/2 tsp. of saffron
Juice of one lemon
1 cup chopped onions
2 cups cubed Butternut squash
1 cup chicken stock
2 crushed cloves of garlic
20 dried apricots
1 Tbsp. honey
1 cinnamon stick
Chopped, fresh cilantro, 4 to 5 stems
2 Tbsp. spoons of slivered almonds, toasted


Marinate chicken for an hour in mixture of olive oil, cumin, pepper, saffron, lemon juice and salt. Remove chicken from the marinade and fry in a small amount of corn oil until golden but not cooked. Remove chicken and in the same skillet sauté onions. When onions soften, combine them with chicken, squash, stock, garlic, apricots, honey and cinnamon stick in an oven-safe pot, and bake for 30 minutes at 350°. Just before serving, garnish with cilantro and toasted almonds. Serve with slices of your favorite thick bread.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


Share this page