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Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives on gray-rimmed platter.
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4.75 from 24 votes

Moroccan Chicken Tagine

Moroccan Chicken Tagine with butternut squash, chickpeas and olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!
Prep Time15 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 30 minutes
Course: Chicken and Turkey
Cuisine: Moroccan
Diet: Diabetic, Gluten Free
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 1 small butternut squash peeled and cubed (1/2-inch cubes -- approximately 2 cups)
  • 2 large plum tomatoes seeded and chopped
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 can (15-ounce) garbanzo beans (chickpeas) drained and rinsed
  • 1 cup chicken broth
  • 1/2 cup golden raisins
  • 1/2 cup pitted Kalamata olives halved
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 4 chicken thighs with the skin on the bone
  • 1/4 cup chopped cilantro plus sprigs for garnish
  • Lemon wedges

Instructions

  • Combine first 8 ingredients in the bottom of a slow cooker.
  • Combine coriander, cumin, ginger, turmeric, salt, cinnamon and cayenne in a small bowl.
  • Heat olive oil over medium-high heat in a nonstick skillet or saute pan. Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.
  • Place chicken thighs in hot oil then brown well 6-8 minutes. Turn over and brown the other side in the hot, spicy fat for another 3-4 minutes.
  • Place chicken thighs in the slow cooker and pour any accumulated fat from the skillet into the slow cooker.
  • Cover and cook on High for 4 hours or Low for 8 hours.
  • Stir chopped cilantro into butternut squash/chickpea combination.
  • Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges and serve immediately.

Notes

MAKE AHEAD:
  • Assemble the vegetables, chickpeas and olives in the bottom of the slow cooker.
  • Brown the chicken thighs and place on top. Refrigerate until you're ready to cook it.

Nutrition

Calories: 505kcal | Carbohydrates: 44g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 870mg | Potassium: 1247mg | Fiber: 7g | Sugar: 17g | Vitamin A: 20472IU | Vitamin C: 52mg | Calcium: 151mg | Iron: 4mg