This easy and freezable chicken tagine is sure to be a family favourite. It’s rich, full of depth of flavour and ideal for feeding a hungry crowd
Prep:15 mins
Serves 4
2 large chicken breasts, skin on4 chicken thighs, bone in and skin on2 tbsp olive oil200g shallots, peeled2 garlic cloves, sliced4cm piece ginger, grated1 tsp cumin seeds, lightly crushed1 tsp coriander seeds, lightly crushed2 small cinnamon stickslarge pinch saffron threads1 tsp ground gingerpinch crushed dried chilli375g peeled butternut squash, cut into chunks500ml chicken stock1 rounded tbsp clear honey2 tbsp roughly chopped coriander
STEP 1Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over – you can do it in batches. Remove from the pan and set aside.STEP 2Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.STEP 3Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
