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Chicken Tagine with Butternut Squash and Spinach

Chicken Tagine with Butternut Squash and Spinach

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    4 to 4½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled and seeded butternut squash in the produce section of the supermarket. If you like, serve the tagine with chopped green olives and couscous, rice or warmed flatbread.

Tip

Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 2

    teaspoons ground cinnamon

  • 2

    teaspoons ground cumin

  • 2

    teaspoons sweet paprika

  • 1

    teaspoon ground coriander

  • 1½

    pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces

  • 1

    large yellow onion, thinly sliced lengthwise

  • 4

    medium garlic cloves, peeled and smashed

  • 4

    teaspoons finely grated fresh ginger

  • 14½

    ounce can diced tomatoes

  • 8

    ounces peeled butternut squash, cut into ¾-inch cubes (about 2 cups)

  • 5

    ounce container baby spinach

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice

Step 1

In a small bowl, stir together 2 tablespoons of oil, 2½ teaspoons salt, ½ teaspoon pepper, the cinnamon, cumin, paprika and coriander. In a medium bowl, toss the chicken with 1 tablespoon of the spice paste.

On a 6-quart Instant Pot, select More/High Sauté. Add the remaining 2 tablespoons oil and heat until shimmering.

Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger and the remaining spice paste.

Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in 2½ cups water, scraping up any browned bits. Add the tomatoes with their juice, the squash and chicken; stir, then distribute the ingredients in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then release the remaining steam by moving to pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir in the spinach then re-cover the pot without locking the lid in place. Let stand until the spinach wilts, about 3 minutes. Stir in the lemon zest and juice, then taste and season with salt and pepper.