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Chicken & Butternut Squash Tagine

One of my absolute favourites, this delicious one pot will not disappoint. Here I have used chicken thigh fillets, but often I make this with lamb neck fillets. Loaded with Middle Eastern flavours and so simple to make.

Serves 4


2 medium onions - chopped

4-5 cloves garlic - crushed

3 teaspoons grated or finely chopped ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ras el hanout

2- 4 teaspoons harissa paste

2 tablespoons dried cherries or dried apricots - if using apricots - chop in to three

1-2 preserved lemons - chopped into small pieces

1 tablespoons honey

800-1kg Chicken thigh fillets

300g butternut squash - peeled and chopped

1 level tablespoons plain flour

500ml chicken stock

Pinch of saffron or 1/2 teaspoons turmeric optional

Pomegranate seeds - optional

Salt & pepper


Sauté the onions until soft. Add the garlic, ginger, spices, harissa, dried fruit and lemons and stir to combine. Add the chicken, stir and cook in the flavour for 5 minutes. Stir through the squash and flour. Add the saffron to the stock and infuse for 2 minutes. Pour in the stock and honey, stir, bring to a simmer, lid on and simmer on a low heat for 1 hour. Remove the lid for the last 15 minutes if it looks too liquidy.

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