Chicken, butternut squash and chickpea tagine
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
  • 1tbsp Coconut oil or olive oil
  • 1 Red oniondiced
  • 3 Spring onionssliced
  • 2 Garlic clovesgrated
  • 3 Chicken breastscut into chunks
  • 1tsp Cinnamon
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1pinch Chilli flakes
  • 1tbsp Natural date syrup
  • 400ml Chopped tomatoes
  • 3tbsp Tomato puree
  • 300ml Coconut milk
  • 280g Chickpeas
  • 1/2 Butternut squashcut into chunks
  • 2 Courgettescut into chunks
  • 1 Yellow peppersliced
  • 1 Orange peppersliced
  • 6pieces Okra
  • Salt and pepperto taste
  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.