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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin and Chicken Tagine

[heart_this] · Oct 29, 2014 · 18 Comments

Pumpkin and Chicken Tagine

A pumpkin and chicken tagine (a Moroccan style stew) that is just packed with fall flavours!

I certainly have been enjoying pumpkin season and while they are here I squeezed in another recipe, this pumpkin and chicken tagine (a Moroccan style stew). One of the signatures of a tagine dish is all of the multitude of flavours that meld together perfectly and these flavours come from the use of many spices and other ingredients; but don’t let the long list of ingredients daunt you, it’s actually a really easy dish to make and well worth it! I was going for a Fall theme with stew so I added some apples to the pumpkin and they complement the pumpkin nicely without overpowering it. There are usually plenty of spices in a tagine and they vary from dish to dish and for this one I went with more of a pumpkin pie spice blend with cinnamon, ginger and cloves. Tagines also commonly include dried fruit such as raisins, apricots, etc and for this fall themed tagine I went with dried cranberries. The final touch of fall comes from the pomegranate garnish which accompanies the almonds, cilantro and yogurt. This pumpkin and chicken tagine truly does taste like a wonderful melody of fall in your mouth and it is perfect comfort food for these cooling days!

Pumpkin and Chicken Tagine
Top with some yogurt and you are ready to go!

Pumpkin and Chicken Tagine

Pumpkin and Chicken Tagine

Pumpkin and Chicken Tagine

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

A pumpkin and chicken tagine (a Moroccan style stew) that is just packed with fall flavours!

ingredients
  • 2 tablespoons olive oil
  • 1 pound skinless and boneless chicken (or turkey) breasts or thighs, cut into bite sized pieces
  • 1 onion, diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 2 cups chicken broth or vegetable broth
  • 4 cups (~2 pounds) pumpkin, cut into 1 inch cubes
  • 2 cups (~1 pound) apple, cut into 1 inch cubes
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup dried cranberries
  • 1/4 preserved lemon, pith removed and diced
  • 1 pinch saffron threads, crushed
  • salt and pepper to taste
  • 1/4 cup slivered almonds, lightly toasted (optional)
  • 2 tablespoons cilantro, chopped (optional)
  • 1/4 cup plain yogurt (optional)
  • 1/4 cup pomegranate (optional)
directions
  1. Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
  2. Add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.
  4. Add the broth, chicken, pumpkin, apple, harisa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the head and simmer until the pumpkin is tender, about 20 minutes.
  5. Serve over cous cous or rice or quinoa, etc. topped with the almonds, cilantro and yogurt.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Option: Use skin on and bone in chicken thighs, legs or drumstick instead of the skinless and boneless chicken breasts or thighs. Sear the skins in the pan until browned and then increase the cook time to 30 minutes.
Option: Replace the chicken with 2 (15 ounce) cans of chickpeas for vegetarian version.
Option: Replace the pumpkin with another sweet winter squash like a butternut squash or kobacha, etc.
Nutrition Facts: Calories 354, Fat 14g (Saturated 3g, Trans 0), Cholesterol 66mg, Sodium 88mg, Carbs 33g (Fiber 7g, Sugars 20g), Protein 24g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Chicken Tagine with Olives and Preserved Lemons
Apricot Lamb Tagine
Moroccan Lamb Tagine
Italian Style Beef Stew with Butternut Squash
Nikujaga (Japanese Beef Stew with Pumpkin)
Thai Peanut Pumpkin Turkey Curry
Jamaican Style Jerk Beef Stew
Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes

Chicken, Food, Gluten-free, Main Course, Moroccan, One-Pan, One-Pot, Pumpkin, Recipe, Stew, Turkey

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Reader Interactions

Comments

  1. Laura @ Laura's Culinary Adventures says

    October 29, 2014 at 11:43 am

    What a great savory pumpkin recipe! Totally different than the pumpkin recipes I usually see!

    Reply
  2. Jenny says

    October 29, 2014 at 1:26 pm

    Perfect Fall recipe! Love this!

    Reply
  3. Aimée says

    October 29, 2014 at 1:42 pm

    Kevin this looks right up our alley. I'm guessing everyone has pumpkin to use up this week. 😉

    Reply
  4. Heather Christo says

    October 29, 2014 at 1:57 pm

    Absolutely gorgeous! I would eta the whole.e recipe up!

    Reply
  5. Jú says

    October 29, 2014 at 2:46 pm

    Lovely

    Reply
  6. Julie @ Table for Two says

    October 29, 2014 at 2:53 pm

    This is so pretty! I would LOVE this on my dinner table!

    Reply
  7. Alice // Hip Foodie Mom says

    October 29, 2014 at 3:37 pm

    Kevin, you've outdone yourself here with this one. . the perfect fall dish with pumpkin and chicken and love love love the pomegranate garnish and cranberries!! wow!! love this and pinned!!! so vibrant and I can taste the flavors from here!

    Reply
  8. Gaby says

    October 29, 2014 at 6:01 pm

    I can't get over how pretty this is!!!

    Reply
  9. Jeni says

    October 29, 2014 at 7:41 pm

    WOW! What a fabulous fall recipe! Looks delicious and I am definitely going to try this!

    Reply
  10. We Are Not Martha says

    October 29, 2014 at 9:57 pm

    What's not to love about this? The photos are SO vibrant and colorful!

    Sues

    Reply
  11. Karishma says

    October 29, 2014 at 10:04 pm

    This sounds like an amazing twist on tagine! I am picturing eating it right now and it sounds so delicious.

    Reply
  12. Marcia Brushwood says

    October 30, 2014 at 1:00 am

    How would you cook this in a Tagine Pot?

    Reply
  13. Megan Keno says

    October 30, 2014 at 3:32 am

    Keep this pumpkin train a 'rollin'!! This looks heavenly!!

    Reply
  14. Cindy Skinner says

    October 30, 2014 at 7:09 pm

    I own a tagine; this recipe is called Chicken Tagine, but doesn't use one? Can it be adapted?

    Reply
  15. kevin says

    October 30, 2014 at 7:39 pm

    Cindy Skinner: You can just use your tagine instead of the sauce pan!

    Reply
  16. Kate @ Babaganosh.org says

    November 2, 2014 at 8:01 pm

    I just made this (slightly modified because who's got saffron and preserved lemons??) but oh man, this is so good! So flavorful and a bit sweet and spicy. It's perfect!

    I love savory pumpkin recipes.

    Reply
  17. KLo says

    November 12, 2017 at 10:14 am

    Just made this and the sauce is wonderfully tasty! Will have this with quinoa. Is the preserved lemon the one in brine and is it only the rind to be used? Thanks so much for the recipe!

    Reply
  18. kevin says

    November 14, 2017 at 4:52 pm

    KLo: I'm glad you enjoyed it! Only the rind of the preserved lemon is used.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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