Free From Recipes

Chicken, butternut squash and chickpea tagine

Confession time! When I first looked in the fridge and pulled random ingredients out, I didn’t think I was going to end up making something which resembled a tagine but I’m so pleased I did! The sweetness of the date syrup combined with the cinnamon and spices has Moroccan written all over it.

Chicken, butternut squash and chickpea tagine

Don’t be put off by the long list of ingredients in this recipe; a lot of them are store cupboard staples and you can choose different vegetables depending on your tastes.

So many people ask me if I miss being able to eat food with gluten or dairy in but I can honestly say it doesn’t bother me at all. Sure, I spend a lot more time cooking these days as everything I eat is made from scratch (so many sauces, ready meals etc. have dairy and / or gluten in) but give this recipe a go and you will understand that it is absolutely worth it!

Print Recipe
Chicken, butternut squash and chickpea tagine
Chicken, butternut squash and chickpea tagine
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil or olive oil
  • 1 Red onion diced
  • 3 Spring onions sliced
  • 2 Garlic cloves grated
  • 3 Chicken breasts cut into chunks
  • 1 tsp Cinnamon
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 pinch Chilli flakes
  • 1 tbsp Natural date syrup
  • 400 ml Chopped tomatoes
  • 3 tbsp Tomato puree
  • 300 ml Coconut milk
  • 280 g Chickpeas
  • 1/2 Butternut squash cut into chunks
  • 2 Courgettes cut into chunks
  • 1 Yellow pepper sliced
  • 1 Orange pepper sliced
  • 6 pieces Okra
  • Salt and pepper to taste
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil or olive oil
  • 1 Red onion diced
  • 3 Spring onions sliced
  • 2 Garlic cloves grated
  • 3 Chicken breasts cut into chunks
  • 1 tsp Cinnamon
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 pinch Chilli flakes
  • 1 tbsp Natural date syrup
  • 400 ml Chopped tomatoes
  • 3 tbsp Tomato puree
  • 300 ml Coconut milk
  • 280 g Chickpeas
  • 1/2 Butternut squash cut into chunks
  • 2 Courgettes cut into chunks
  • 1 Yellow pepper sliced
  • 1 Orange pepper sliced
  • 6 pieces Okra
  • Salt and pepper to taste
Chicken, butternut squash and chickpea tagine
Instructions
  1. In a large flat bottomed pan, heat the oil. Add the onions and garlic and sweat for around 5 minutes.
  2. Add the chicken and cook for another 5 minutes until slightly browned.
  3. Add the cinnamon, chilli flakes, cumin and smoked paprika and stir well to ensure all the chicken is coated.
  4. Throw in the butternut squash, courgette, peppers, okra and chickpeas. Pour in the chopped tomatoes, coconut milk and tomato puree.
  5. Bring to the boil stirring well before reducing to a simmer. Simmer for around 30 minutes stirring occasionally or until the butternut squash is cooked through but with a slight bite. Ensure you leave the lid off the pan to allow some of the liquid to evaporate.
  6. Allow to cool slightly before serving with quinoa or rice.
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