Best 8 Slow Cooker Chicken Tagine With Butternut Squash Recipes

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Place a large casserole dish or hob proof tagine over a low heat.
• Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
• Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
• Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
• Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
• Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
• Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH CHICKPEAS AND OLIVES

Steps:

• Combine first 8 ingredients in the bottom of a slow cooker.
• Combine coriander, cumin, ginger, turmeric, salt, cinnamon and cayenne in a small bowl.
• Heat olive oil over medium-high heat in a nonstick skillet or saute pan. Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.
• Place chicken thighs in hot oil then brown well 6-8 minutes. Turn over and brown the other side in the hot, spicy fat for another 3-4 minutes.
• Place chicken thighs in the slow cooker and pour any accumulated fat from the skillet into the slow cooker.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Stir chopped cilantro into butternut squash/chickpea combination.
• Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges and serve immediately.

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
• Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
• Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
• Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

NORTH AFRICAN CHICKEN TAGINE

Steps:

• Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
• Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
• Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.