I spent this weekend at home cooking for my best diners: my family. They pay for the food, help wash the dishes, and love almost everything that I make. So, I thought I’d test out a new recipe on this captive audience.
This recipe for Chicken-Butternut Tagine landed in my inbox courtesy of Cooking Light in October, and Mom had the same recipe in a Cooking Light cookbook, which meant I didn’t even need to print it. Score!
I didn’t change much, so rather than reposting the recipe, here are my tips for cooking up this dish.
Tips for making Chicken-Butternut Tagine
- Get pre-sliced squash. There were two packs of this at the store, and I grabbed them like they were going out of style. I love slicing and dicing, but it’s nice to have some of the work done for you!
- Don’t cut the squash too much – it will cook down a lot.
- Skip the olives. I’m not sure how butternut squash and green olives are supposed to go together, but I was really not in the mood to find out. If you’ve tried it, let me know if it works!
- Double up! The more the merrier!
- … but wait until things start to simmer until you add twice as much liquid. I added less than twice as much broth as it was still much soupier than I intended. We solved this by serving it primarily with a slotted spoon, but I would have preferred it with less liquid.
- Serve with couscous! This is my advice for everything – I love couscous!!
The most remarkable part of this dish was the chicken; because you mix just the spices and the chicken to start, the chicken was incredibly flavorful and tender. The end result tasted so healthy that I didn’t even feel guilty going back for seconds (and mini-thirds!).
I feel like this would also be really good in the crockpot – coming home to these spices filling the air would be amazing.