Saturday, October 13, 2012

Recipe: Chicken and Roasted Butternut Squash Tagine

I love tagines! In fact at University at the moment, in one of my modules (Food Product Development- definitely my most exciting one!) me and my group have decided to develop a low budget, healthy chicken (or maybe turkey or lamb, we're still in the planning stage) tagine recipe, that would theoretically be for a basics supermarket range. Really exciting actually- I think theres a real gap in the market for Morrocan food. I reckon it's getting more and more popular as a cuisine, and yet there arent many products on the supermarket shelves currently. I'm just thinking lets all be a bit different and not go for our pizzas, tikka massalas and curries, but try something a little more unusual! This recipe is also very nice with sweet potato if your'e not a fan of squash.

Chicken and Roasted Butternut Squash Tagine (serves 2)

1 butternut squash, peeled and diced
3 tbsp olive oil
½ tsp dried rosemary
1 tsp garam masala
Salt, pepper and a pinch of sugar

2 tbsp olive oil
1 red onion, diced
2 garlic cloves, crushed
1 tsp crushed ginger
300g diced chicken breast
1 tbsp Harissa paste
1 tsp cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp cinnamon
100ml passata
300ml chicken or vegetable stock
1 tsp cornflour, mixed with water.
Salt, pepper and sugar to taste

1. Preheat the oven to 200C. Add the squash, oil, rosemary, garam masala and seasoning to a roasting tin, toss to coat, and roast in the oven for 40 minutes. Remove and set aside. Once cool, weigh out 250g of the roasted squash (use the rest in another dish sometime!)
2. Fry the onion, garlic and ginger in the olive oil for 10 minutes. Add the chicken, Harissa pastes and other spices, and cook for a further 5 minutes.
3. Add the passata and stock and cook on a medium heat for 20 minutes, stirring occasionally. Add the reserved squash and corn flour, and cook for a further 20 minutes, stirring often. Season to taste and serve!

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