Chicken, Squash and Chickpea Tagine
Tender chicken, butternut squash and chickpeas cook with tomatoes, apricots and warm spices for a hearty, gently sweet tagine served as a complete bowl meal.
20 min
Prep
360 min
Cook
4
Serves
620
Calories
Macros · per serving
46g protein
70g carbs
18g fat
Ingredients
For 4 servings
- 700 g chicken thigh
- 800 g butternut squash
- 480 g canned chickpea
- 400 g canned chopped tomato
- 150 g onion
- 3 clove garlic
- 60 g dried apricot
- 0.5 lemon
- 2 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 100 ml water
Instructions
- 1
Use boneless, skinless chicken thighs, fully thawed and kept refrigerated until needed. Peel and seed the squash, then weigh out 800 g and cut into 3 cm chunks. Chop the onion, mince the garlic and halve the apricots. Drain and rinse the chickpeas, measuring 480 g drained weight.
- 2
Put the squash, onion, garlic, chickpeas and apricots into a 5-quart Crock-Pot. Add the tomatoes with their juices, water, cumin, ginger, paprika, cinnamon, salt and black pepper. Stir to distribute the spices.
- 3
Cut the chicken into roughly 4 cm pieces and nestle them into the vegetable mixture.
- 4
Cover and cook on LOW for 6 hours, keeping the lid closed during cooking. Before serving, check that the squash is tender and the thickest chicken pieces reach at least 165°F/74°C on a food thermometer.
- 5
Squeeze in the juice from the half lemon and stir gently. Divide the chicken, squash, chickpeas and sauce evenly among four bowls and serve hot.
Cook it this week.
NeatEat plans Chicken, Squash and Chickpea Tagine — and the rest of your week — around your budget, groceries included.