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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
8 chicken thighs, on the bone, skin on |
1 small butternut squash, peeled and cut into chunks |
1 red onion, cut into wedges |
300 ml chicken stock |
400 g cherry tomatoes |
1 cinnamon stick |
8 medjool dates, halved |
coriander leaves, from a large bunch |
1 small red onion, roughly chopped |
2 garlic cloves, roughly chopped |
thumb sized piece gingerroot, roughly chopped |
1 teaspoon ground cumin |
2 teaspoons paprika |
1 teaspoon mild chili powder |
coriander, roots from a large bunch |
1 lemon, zested and juiced |
olive oil |
Directions:
1. Heat the oven to 190C/fan 170C/gas 5.
2. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.
3. Brown the chicken thighs all over in a tagine or large, wide pan.
4. Scoop out then add the spice paste and cook for a few minutes until fragrant.
5. Add the squash, onion, stock, tomatoes and cinnamon and stir.
6. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 40 mins then add the dates and cook for anothe r20 minutes - the chicken should be browned and cooked and the sauce reduced.
7. Scatter with coriander and serve with buttered couscous.
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