Uncle’s Chicken & Butternut Squash Tagine

This is a recipe that our co-founder, Eric (AKA Masa, which means Uncle in Gujarati) perfected. 

Shopping List & Prep (serves 4)

• 1 package Masi Masa Moroccan Ras El Hanout Spice Blend

• Whole chicken, cut into pieces (or equivalent skin-on pieces, 3-4 pounds)
• 1/4 cup cilantro, roughly chopped
• 1/2 lb shallots, peeled
• 2 garlic cloves, sliced
• 1.5" piece ginger, grated
• 1 medium butternut squash, peeled and cut into chunks (about 3/4 lb)
• 16 oz chicken stock
• 1 rounded TBSP clear honey
• 2 TBSP olive oil
• Sea or kosher salt
• 4 cups cooked couscous

Directions

1. Heat oven to 350°.
2. Toss chicken with 1 TBSP Masi Masa Moroccan Ras El Hanout Spice Blend, set aside.
3. In a large dutch (with lid) oven over medium-high heat, heat the oil and brown the chicken skin-side down (in batches — don’t crowd the pan). Remove chicken from pan, set aside.
4. Lower heat to medium, add the shallots to the pan and cook until golden brown all over.
5. Add the sliced garlic and grated ginger and cook for 30 seconds, stirring constantly.
6. Add remaining spice blend and cook for 1 minute, stirring constantly.
7. Add the butternut squash to the pan and stir to coat with shallot, garlic, ginger and spice mixture.
8. Arrange the chicken, skin side up, on top of the shallots and squash. Pour chicken stock over chicken and drizzle with honey and bring to a gentle simmer.
9. Cover pan and transfer to the oven.
10. Bake for 40 minutes or until chicken is tender and cooked through.

Serving Ideas

Serve over couscous and top with chopped cilantro. Also great with a little harissa drizzled on top.