Fragrant tomato chicken tagine
Serves: 2
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Fragrant tomato chicken tagine
Butternut squash makes this tomato and chicken tagine feel hearty and substantial
Serves: 2
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
312Kcal
Fat
12gr
Saturates
2gr
Carbs
19.5gr
Sugars
13gr
Fibre
5gr
Protein
28gr
Salt
0.3gr
Ingredients
- 3 tsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 tsp chopped root ginger
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 200g skinless boneless chicken thighs, trimmed and cut into chunky pieces
- 250g peeled and deseeded butternut squash, in 2cm cubes
- 2 dried apricots, quartered
- zest and juice of ½ lemon
- ½ x 30g pack coriander, chopped
- 150g young leaf spinach
- 15g toasted flaked almonds
Step by step
Get ahead
The tagine keeps well in the fridge for up to 3 days, or can be frozen.
- Heat 2 teaspoons of the olive oil in a large heavy pan. Add the onion, garlic, ginger and some salt and pepper. Cook on a medium heat for 10 minutes, until softened and golden.
- Add the tomato purée and spices, cook for a minute while stirring, then add the chicken and squash and mix to coat.
- Stir in the apricots, lemon zest and juice, half the coriander and 200ml of water. Bring to a simmer, cover and cook on a low heat for 30 minutes or until both chicken and squash are tender. If the sauce looks too thin, simmer for a further 10 minutes uncovered, to let it reduce.
- Meanwhile, heat the remaining teaspoon of oil in another pan, pile in the spinach and cook until just wilted.
- Serve the tagine with the spinach, scattering with the remaining coriander and toasted almonds to serve.
