Moroccan Chicken Tagine
with Honey & Toasted Almonds
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Technically, tagine is a year-round treat, but we like to trot out a North African paleo stew when the weather gets cold. Butternut squash suits the season, and the flavours are intriguing with ras el hanout spices, a drizzle of honey and crackling almonds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Ginger paste
- 300g Diced butternut squash
- 15ml Minced garlic
- 30ml Tomato paste
- 25g Almonds
- 12g Chicken demi-glace
- 7g Honey
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Almonds
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
2 g
Sodium
480 mg
Total Carb
31 g
Sugars
13 g
Protein
44 g
Fibre
6 g
Preparation
Toast the almonds
- Heat a large, dry, high-sided pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Start the stew
- Pat the chicken dry and cut into bite-size pieces; rub with ½ the red ras el hanout, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min., until lightly browned.
- Add the squash, tomato paste, ginger, garlic and remaining red ras el hanout. Cook, stirring often, 2 to 3 min., until fragrant.
Finish the stew
- To the pan, add the demi-glace, honey, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat to medium and cook, partially covered, stirring occasionally, 5 to 7 min., until the chicken* is cooked through and the squash is tender.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the almonds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
