Chicken & Butternut Squash Tagine
For this recipe I cheat a little and use a pre-made Moroccan Harissa spice mix. It’s basically a mixture of ground cumin, coriander, chilli powder and cinnamon, so if you can’t get hold of the mix then just use a combination of these. It will work just as well. The key for this recipe to really work is to not rush it. The butternut squash needs plenty of time to cook so that it goes nice and soft. Most tagine’s are cooked for a long time, generally using lamb or at least fattier cuts of meat so that it still stays tender and moist. If you are like me and don’t like to eat fatty meat, then you can still do it with chicken breast but just cook the butternut squash for a while first before adding the chicken to ensure it doesn’t dry out. Couscous is a great accompaniment to a tagine, as it helps to absorb any excess moisture and makes sure you don’t miss out on any flavour.