Skip to main content
LoginSign Up
Chicken Tagine with Apricots, Butternut Squash and Spinach

Chicken Tagine with Apricots, Butternut Squash and Spinach

By Elizabeth GermainJune 19, 2017

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

This spicy, fruity chicken stew is based on tagine, a classic North African dish that cooks meat, vegetables and fruit mostly in their natural juices. We love it because the richness of the dish comes from layers of flavor, not laborious browning. The word tagine refers to both the dish and the clay pot it typically is cooked in. The pot has a shallow pan and a conical top designed to collect condensation from the steam of the cooking food and return the moisture to it. We used a more commonly available Dutch oven, but kept to the spirit of the tagine, using a fragrant spice paste to season the chicken and act as a base for the stew. Apricots added sweetness (we preferred sulfured for their vibrant color) that was balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash. Serve the tagine with couscous, rice or warmed pita bread.

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

  • ¼

    teaspoon ground cayenne

  • 1½

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

  • 1

    large yellow onion, thinly sliced lengthwise

  • 4

    garlic cloves, peeled and smashed

  • 4

    teaspoons grated fresh ginger

  • 2½

    cups low-sodium chicken broth

  • 1

    14-ounce can diced tomatoes

  • ¾

    cup dried apricots, quartered

  • 8

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

  • 1

    cup cracked Greek green olives, pitted and halved

  • 1

    cup chopped fresh cilantro, divided

  • ¼

    cup pistachios, toasted and chopped

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice (1 to 2 lemons)

  • 4

    ounces baby spinach (about 4 cups)

Step 1

In a small bowl, stir together 2 tablespoons of the oil, 1 1/4 teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne.

In a medium bowl, toss the chicken with half the paste, rubbing the meat to coat evenly; set aside.

Step 2

In a large Dutch oven over medium-high, combine the onion, garlic, remaining 2 tablespoons of oil and ¼ teaspoon salt.

Cook until the onion is browned and softened, 7 to 9 minutes. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute.

Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits. Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.

Step 3

Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest.

Stir the spinach into the stew and cook until wilted, 1 to 2 minutes. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt, pepper and more lemon juice, if necessary.

Serve topped with the cilantro-pistachio mixture.

Featured in