PREP TIME 15 mins | COOK TIME 35 min | TOTAL TIME 50 min | SERVINGS 6 |
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INGREDIENTS
2 tablespoons olive oil
1 pound skinless and boneless chicken (or turkey) breasts or thighs, cut into bite sized pieces
1 onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 cups chicken broth or vegetable broth
4 cups (~2 pounds) pumpkin, cut into 1-inch cubes
2 cups (~1 pound) apple, cut into 1 inch cubes
1 tablespoon harissa
1 tablespoon honey
1/4 cup dried cranberries
1/4 preserved lemon, pith removed and diced
1 pinch saffron threads, crushed
salt and pepper to taste
1/4 cup slivered almonds, lightly toasted (optional)
2 tablespoons cilantro, chopped (optional)
1/4 cup plain yogurt (optional)
1/4 cup pomegranate (optional)
INSTRUCTIONS
Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
Add the onion and cook until tender, about 5-7 minutes.
Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.
Add the broth, chicken, pumpkin, apple, harissa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the heat and simmer until the pumpkin is tender about 20 minutes.
Serve over couscous or rice or quinoa, etc. topped with almonds, cilantro and yogurt.
Option: Use skin on and bone-in chicken thighs, legs or drumstick instead of the skinless and boneless chicken breasts or thighs. Sear the skins in the pan until browned and then increase the cooking time to 30 minutes.
Option: Replace the chicken with 2 (15 ounces) cans of chickpeas for a vegetarian version.
Option: Replace the pumpkin with another sweet winter squash like butternut squash or kombucha, etc.
https://homemade-recipes.blogspot.com/2016/06/pumpkin-and-chicken-tagine-recipe.html?spref=pi
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