Africa: Equatorial Chicken and Butternut Squash Tagine

INGREDIENTS:

6 boneless, skinless chicken thighs, excess fat removed, cut into strips or 8 (5-ounce) bone-in, skinless chicken thighs

2 tablespoons oil

1 large onion, diced

5 garlic cloves, minced

4 celery stalks including leaves, sliced

1 small butternut squash, peeled and cubed (about 3 heaping cups)

1 (19 oz) can chick peas, drained and rinsed (garbanzo beans)

1 (28 oz) can diced tomatoes

1/2 teaspoon ground cardamom

1 teaspoon ground ginger

2 teaspoons cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon cayenne pepper or dried chili flakes

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon salt

6 ounces dried apricots, chopped

1 teaspoon honey

Zest of 1 lemon

1 – 1 1/2 cups chicken broth

INSTRUCTIONS:

In a skillet, heat 2 tablespoons of oil on medium high heat. Add the chicken strips and allow the chicken to brown on each side. The chicken will not be cooked through but it will continue to cook in the crock pot. Once the chicken is browned on both sides, scoop it out of the skillet and into the crock pot.

Add the onion, garlic and celery to the skillet and scrape up all the browned bits. Cook for about 5-7 minutes to brown the onions, garlic and celery. This adds a great depth of flavor to the tagine.

Add all the spices and sauté for 1 minute to release their flavor.

Add the tomatoes and stir to combine, incorporating all of the spices.

Put the cubed butternut squash on top of the chicken in the crock pot. Add the drained and rinsed chick peas next.

Scoop the tomato mixture into the crock pot and add the apricots, honey and lemon zest. Pour chicken broth into the crock pot and stir to combine.

Set the crock pot to low and cook for 4-6 hours. The chicken and vegetables should be tender when done.

Serve with Cranberry Pistachio Couscous.