Chicken-Butternut Tagine Recipe (2024)

All previous comments were very helpful. I doubled the spices (didn't have paprika or turmeric, but had Berbere instead), I sauteed chicken (had two drumsticks) with the onions and garlic. I found diced prunes instead of "dried plums". Didn't have olives, but used brussell sprouts instead, and at the end added a splash of half and half to make the sauce creamier. Even my 12-yr-old son devoured it, and he is a picky eater! This recipe is a keeper.

Made this at my daughter's new apartment and brought all the ingredients in. Substituted dried apricots for the prunes and it worked fine. Forgot the olives (I always forget something!) Served over quinoa instead of couscous. I also subbed boneless skinless thighs that I meticulously defatted before cooking.I will make this over and over again!!!

We had leftover rotisserie chicken, which I diced up for this recipe. I added it in the last few minutes of cooking, just prior to the squash being fully cooked. I used fresh ginger instead of powdered, and diced stuffed green olives, since I didn't have picholine olives. We never buy parsley, so I used a generous amount of cilantro. It is perfect with Moroccan food! The flavor combination was outstanding!

I LOVED this!!! I've been wanting a good (non-holiday) recipe for a butternut squash that never got used, and this was perfect. I didn't have ground turmeric, but I remembered that Adobo seasoning (Goya) contains turmeric, so I seasoned whole pieces of chicken thighs w/a good amount of adobo before browning... then I followed the rest of the recipe as-is. Served over couscous... delicious!!

I followed prior suggestions and doubled the spices and garlic. I used a hot papprika rather than sweet. I also used skinned thighs, left them on the bone and browned them first, then set them aside and cooked the onions, garlic and spices before addinng back the chicken, broth, squash and I used dried apricots too. The fond offered a deeper flavor. The liquid was like a gravy for me - not watery at all. This really was satisfying on a cold winter night. Served with olive oil couscous with pistachios.

Cubed squash into uniform ½ to ¾" cubes. I did add more squash than the recipe calls for. In addition to the recipe, added 1 cinnamon stick, used fresh ginger, increased garlic to 4 cloves, added apricots in addition to the plums, and used my home preserved lemons.

It's hard for me to find new recipes that the whole family will like, so I was super excited when they all loves this one. It is delicious, easy and fast to make!!

Wow. This is one of the best recipes I've tried in some time. I followed the recipe more exactly than I generally do. While I usually feel I need to increase the spices shown for Middle Eastern dishes on cookinglight and myrecipes, this recipe is an exception. I cook Indian and Moroccan food often and I do think the spices here are well done. However, if one didn't measure some of the other ingredients I can see how they would be underwhelming. Yes, by all means, the fresh ginger idea would work. So would cilantro at the end. I used plums and calvestrano olives. Stronger olives wouldn't work as well, in my opinion. I think this is suitable for company, a quick weeknight dinner, and everything in between. I served it with spiced brown jasmine rice (with raj al hanout). Wonderful one-dish meal with relatively simple preparation.

It is a good BASE recipe but I must agree with the others here. The spice level needs to be more than tripled with this one. My substitutions included: mild green olives (could not find the others), dried apricots instead, much more of the spice including garlic and fresh ginger with the powdered. Also, I did use some suggestions for pepper flakes, cilantro, and lemon. Much better! Generally speaking, I would say do this one 'to taste'. And yes, this should simmer for longer than 10 mins--for tenderness and to get rid of the powdery spice taste.

good flavors for a quick moroccan dish - best to use pre-cut butternut squash if able to find since it is hard to peel and dice. Served over couscous

It was good, but really did need more spices. I doubled the spices and it still was bland. I put a dollop of greek yogurt on it when I ate the leftovers and it really helped the flavor.

This is a fantastic recipe. I couldn't find picholine olives so i chopped up half a jar of pitted kalamata olives that I had in my fridge, I also forgot to buy plums so I threw in a handful of raisins as others in this post seem to have done. Otherwise I followed the recipe exactly. I served this over garlicky couscous. This was warm, spicy, salty and sweet. Best of all, pretty darn healthy. Leftovers heated up the next day were even better after the flavors had a chance to mingle. I can't wait to make it again.

This was very good & easy to prepare. I only made a few modifications; I left out the olives, used raisins instead of prunes, and added cilantro instead of parsley and added a tablespoon or so of lemon juice at the end. I used breasts and had no issues with dryness. Served over couscous with seasoned flatbread on the side. I was worried it wouldn't be enough at first, but it was quite a bit more filling than I expected. Will make again!

Delicious, filling and healthy! Perfect for a cool evening- the warm spices, salty olives, fresh herbs and dried fruit brought it all together. I used pre-cubed butternut squash (one of cooking's better conveniences!), so the prep was minimal and cooking time quick. Smoked paprika added a bit of complexity to the spice mixture. I like the idea of using chicken thighs- they are moister and meatier. I also love that one could use different kinds of dried fruit for some variety.I served this with a green salad and Israeli couscous. (I'm sorry that I missed the couscous recipe that went with this.) I definitely will make this again.

This was delicious!! I used a raisin medley instead of prunes and thigh meat instead of breast and omitted the tumeric. I also roasted the squash before adding it to the pot, then served it all over quinoa. Yum!

This was a very good recipe. I did take others suggestions - increasing spices i downsized recipe as only had 12 oz chicken - but kept spices at same amounts. Also added 3/4 t cayenne and crushed red pepper flakes for more heat. Roasted squash and added right at end.

Really liked this recipe (as did my husband). I followed the directions almost as written. Instead of plums, I used raisins (as others suggested) and did allow an additional 10 minutes for everything to simmer (20 minutes instead of 10). I thought this dish was very tasty. I made it on a warm day simply b/c I wanted to try it, but I could see this being a great dish on a cold fall/winter night. I gave it three stars b/c I thought it was solid but might have done an additional partial star if able.

I made this recipe with a few changes based on several complaints/suggestions that other reviewers expressed. Several people commented that the flavors were dull and not vibrant enough, so I added a half tablespoon of fresh lemon juice just before serving as well as additional salt to taste. As an additional way to boost flavor, I was also generous with the amount of parsley. I made the dish middle of the afternoon and cooked it for about a half an hour (others had also mentioned that it needed the additional time). Then at dinner time all I had to do was heat it up, add the lemon juice and parsley and pour it over couscous. I thought the resulting dish was fantastic. Next time I will use boneless skinless chicken thighs instead of breasts since the meat was a little dry, but it is still very good. I would give this five stars if it wasn't for the changes it needed.

I made this recipe last night and it was a big success. My family is usually not crazy about Moroccan spices, but everyone loved this one. It was perfect for a chilly fall night, the sweet-spicy aroma will warm you up. Served it with a couscous and a simple mixed greens salad with a cranberry-nut topping. Looking forward to the leftovers at lunch.

I took the suggestions of roasting the squash ahead of time and drizzled it with honey and red pepper flakes. I couldn't find the olives so I omitted them and added corn starch at the end to thicken. I served with couscous and sauteed spinach with roasted pinenuts. So glad I.took the time to read the reviews. This turned to out to be one heck of a crowd pleaser meal and worthy to serve company!!

Didn't have the green olives and used kalamatas instead....delicious! Can't wait to make it again!

I served this last night to company and it was a major hit. I did double the spices except for the cumin I also roasted the chunks of butternut squash until they were about half done. I served it on couscous with almonds and raisins. Our guy guest, who likes to tease me about my penchant for "healthy" cooking, said he loved it and would never believe it was "good for him."

This was ok - added splash of cayenne and still thought it was pretty bland. Nice flavors just no Wow factor.

Even after adding some extra spice, it still came out a bit bland. I was really expecting something a little more dramatic. It was good, just nothing special. Has the potential to be tweaked though...

Tried this last evening and loved it, will definitely do it again. I was a bit concerned that the squash would cook in 10 minutes as I have never cooked with it, so added 2 min. extra which turns out I didn't need to add. My husband was doubtful that he would like it, even he gave it a thumbs up!!

Was worried about tasting bland, after reading reviews, so added some red pepper flakes, which gave it a bit of a kick. Not sure if if needed it, the flavour seemed to be there, after having it simmer for appr 1 hr, as I forgot to put the rice on. Not sure if I would add the olives next time, but will definitely make again

This was ok on the first night, the flavors were not very intense and while the dish was good, I was disappointed in the overall outcome. The flavors did intensify after sitting in the frig for 2 days. Next time I will adjust the seasonings ( as did other reviewers ), and I'm hoping for more flavor the second time around.

I saw this yesterday and got the ingredients - quick and easy. The house smells wonderful. I think next time I would doule (or more) the squash. I served it with a brown rice and quinoa mixture.

Made this lastnight for dinner and having the leftovers for lunch. It was an easy and fun recipe. I would recommend adding some oranges at the end to give it a little sweetness. I paired this dish with couscous, added a little cinamon and cumin as well as walnuts. Made an excellent side. I will probably make this again, it was a very enjoyable meal.

This was quite delicious but I don't know that you need a recipe if you had made it once! Substitutions are endless so therefore great to make out of your pantry. I made it as written but know I could use sweet potatoes instead of squash; apricots or prunes instead of plums. I served over couscous but will add either pinenuts or almonds next time.

I served this with couscous and spinach all together in one bowl. Very flavorful and everyone surprisingly liked it even though there were so many spices and flavors.

Easy, delicious recipe. I didn't have dried plums, so used a combination of dried cranberries and apricots. I also used acorn squash, which I had on hand. Served over couscous - my husband loved it!

I have made this several times, this last time for company and it was a big hit. I didn't change anything except I used a few more prunes and maybe a bit more squash than the recipe states. I use fresh ginger if I happen to have any, otherwise ground as the recipe says.

This was ok but not memorable. I usually enjoy cooking light recipes more than this one.

This dish comes together surprisingly quickly. When I added the spices, the whole kitchen smelled so heavenly. However, after simmering the tagine for 10 minutes, the spices all but disappeared. Next time, I will double the spices called for. It's a worthwhile dish and an easy one for a weeknight (with all items that I keep on hand in the pantry) - but it's not one I would serve to company.

YUK!

This was delicious. I love butternut squash and next time will put more in. Also the 8 plums were not enough for us.I don't like olives so I skipped them. This is so easy and is ready in 30 minutes. A definite repeat.

I saw the great reviews this recipe received and followed it closely, thinking it would turn out great. It was just bad. Usually I like these types of flavors but this just didn't work. Will definitely not make again!

I really liked the taste, but my squash got a little mushy. We ate it with basmati rice which was a good fit. It also made great left overs the next day. The mushy squash created a sort of sauce with the chicken.

Absolutely excellent spicy dish full of flavours but with a little bite! I'll definitely make this again when I have friends round.

This recipe was awesome! I made it exactly like it's written, (usually I feel that I've got to change things)and I must admit, I wouldn't change a thing. Definately a "keeper". Hubby loved it. Even better the next day.

Loved this recipe, the spices worked together and it was very hearty. I happened to have figs instead of plums and its still tasted great. I also thought it could use a carb-y side; out of rice and pasta, I threw a package of ramen noodles in a few minutes before I served it and it was a welcome addition!

I have to agree that this is a very flavorful dish and it will definately go in my favorites folder! I like all the ingrediants although I was skeptical about the combination but it really works! I had some kind of gourment, marinated green olives in the house that worked well. The only other thing I did differently was to add a little cornstarch to thicken the sauce a smidge at the end. I served with rice since I like that leftover better than couscous and I am betting this will be even better for lunch today! I served it with roasted asparagus and crusty bread. Yum Yum!

This was tasty and easy. Great way to use butternut squash. However, I felt it was missing something. Maybe red pepper flake? I might add baby spinach at then end next time too.

This is absolutely delicious!

I want make this dish, along with the pistachio couscous, but I am not sure where the recipe is all the reviewers are talking about

Oh. my. god. This was delicious. I'm attempting to lose a few pounds, so I served it over pureed cauliflower - very good that way. I also portioned it in 6 servings instead of 4, and it was still the most filling meal I've had in weeks. I used cooked chicken from the freezer, so it was incredibly easy and fast. I will freeze one container to see how it hold up. Will definitely make again. As a post script, it freezes well. And is also very good over polenta.

This is going into my own little reciepe hall of fame! I really love the flavors of this dish..salty, sweet, smoky goodness! I bought ready cut butternut squash so that really cut down on the prep time. The parsley garnish, while not necessary really added that bit of freshness. All around winner...great for company, great for leftovers! Oh and make the couscous with it!

This was very tasty. I added in potatoes, as others recommended. It definitely took longer than 10 minutes until the squash was tender. Overall, good flavor. Kind of time consuming to make, but only because I'm slow at chopping all the ingredients.

Really good. I think I will try it with potatoes next time too. My fiancee is not a fan of butternut squash but loved the taste!

Easy, delicious, forgiving (Guests showed up late so I had to keep warm for half an hour after cooking). Moroccan spices are wonderful and aromatic. This one got raves from all guests and requests for the recipe. It seems special, but is very easy. Butternut squash holds its shape and didn't get mushy (guests thought it was sweet potato).

I made this recipe on a fluke, and it was the best last minute decision. My boyfriend loved it and requested it again. I only added some red pepper flakes and a little more salt. Since I didn't have butternut squash I used eggplant I had on hand. It came out great and I would make it agian. (I sauteed my eggplant first then added it again when it states to add the squash in the recipe.)

I really enjoyed this, and thought the olives and prunes gave a unique sweet and salty flavor to the dish. We served it over Israeli (pearl) couscous which was wonderful. We also used regular pitted green olives - couldn't find Picholine - but definitely use fresh ones instead of jarred!

This recipe was fast and tasty! Followed the recipe exactly as far as ingredients go - we added more spices as needed. Love this one and will definitely make again. Note: depending how big your squash chunks are will dictate time to simmer.

delicious...we couldn't find picholine olives so we used manzanilla olives stuffed with minced pimento. flavorful and filling. would definitely make again.

We really liked this, with a few caveats. I would add some cayenne or smoked paprika next time to punch up the flavors more. I subbed cheese pumpkin for the squash, and golden raisins for the plums. (Aren't dried plums really prunes??) I had green Greek olives in a garlic brine, and they were great. I simmered it longer than the 10 minutes because I was making pita bread. Served with pita bread, and with the pistachio couscous, with a green salad topped with roasted beets & oranges.

I was very disappointed. I thought with all the spices it would be much more interesting. Just ok. The pistachio couscous were good.

We liked this recipe especially because it uses seasonal veggies. I used Spanish olives because it is what I had on hand. The plums were good, but the final taste might be a bit off putting for some people. I served it with the pistachio cous cous and threw a dash of lemon juice over it.

Good, easy variation of a tagine...used boneless thighs and always have to cook squash longer than 10 min stated. Only used 1 cup of broth as it didn't seem to need anymore. Used golden raisens, dried cranberries and sliced green olives and served over whole wheat cous cous with pine nuts...only thing missing was a green vegtable, so might add frozen peas or green beans next time. Could easily be dressed up for company.

I made this using leftover roasted butternut squash so mine was a bit mushy (however, I've not had luck cooking butternut squash as instructed and having it be ready in 10 minutes - I also only used half the stock since my squash was cooked). I also used quinoa instead of couscous. The flavor was really good, I really liked it but it probably won't go on my regular roatation, unless I had some pre-cooked squash again. I had planned to take my stick blender to the leftovers and add some chicken stock and turn it into a soup (the flavors are perfect for that) however I forgot to save it in time to reuse. Oh well, but that was my plan ;)

great recipe. I used dried cranberries instead of the plums, and instead of putting olives in, I cut up feta cheese in small cubes and sprinkled them over the tagine on our plates. It was a wonderful medley of flavors... my husband even had seconds.

easy & tasty, the little bit of cinnamon lends an authentic taste to this dish from morocco. i used whole chicken legs and cooked longer than the recipe calls for in order to develop a deeper flavor. very nice recipe

I made this dish on a cool december day and LOVED it .altho it had mixed reviews with the rest of the gang I liked it very much sweet Salty and hearty.

This was ok but it felt like it was missing something flavor-wise (but I'm not sure what). I forgot to buy the prunes so I used golden raisins instead, and I'm not sure if using prunes would have made it better.

This dish was easy to make and tasted great. My husband was happy to have the leftovers for lunch today. I served it with plain couscous but next time will also buy some naan bread. Can't wait to make it again.

I make alot of Moroccan and was pleasantly surprised to see this recipe. This recipe is a nice introduction to Moroccan cuisine for the timid. I used a tagine (a must have IMHO for this cuisine; you get a great earthy undertone to the spices) but otherwise I followed the recipe as is this time. Next go round I'll probably add fresh ginger for the ground powder, and maybe figs in lieu of the prunes.

My husband and I just finished eating the Tagine. At first taste I was not impressed- I expected more punch- maybe I should have added some cayenne like the other reviewer. But in the end we both found ourselves going back for seconds! I used dried apricots instead of plums and kalamata instead of picholine. The kalamata just tasted bitter in it but the apricots were perfect. I served it with Israel Couscous and really thought that went well with it. I would probably make this again as it was easy and good.

I love Moroccan style food. This was great! I halved the amount of chicken, subbed firm green olives for the picholine and currants for the prunes, and thickened the sauce w/ a pinch of cornstarch at the end. It didn't need the salt. The lemon-scented whole wheat couscous soaked up the delicious juices (I used toasted almonds instead of pistachios). Will make again!

I LOVED this recipe! I added probably more broth than I needed, but let it cook down for a little longer to make it thicker (but still have a sauce). I also added dried cherries and dried cranberries for some extra flavor. I used frozen squash, so it was kind of mushed up in there (which I loved). I didn't cut the olives in half, and that was a mistake...they were REALLY salty. I will most definitely be making this one again!

I loved this dish! I was really easy and didn't have a ton of ingredients like other tagines I have made. I added some cayenne for a little kick. I couldn't find dried plums, so I added a 1/4 c of raisins. Delicious!

I let this simmer for about 30 minutes instead of 10 and left out the parsley. Other than that I followed the recipe - delicious!

I have to admit, I was a little disappointed with this recipe and was expecting a lot more punch in terms of flavor. It's definitely not a bad recipe, but I felt like it was lacking something. Probably will not make it again.

For some reason, my husband and I thought this recipe had more of a sauce or gravy than it really did. The flavor was good, but I'd rather add more ingredients to this to round it out. It felt like we were just eating chicken and squash.

This was good and we will probably make it again. It's not something I would serve to company, though. The flavor is good but not complex. We used chicken thighs instead of breasts and the chicken was nice and moist. It took much longer than 10 minutes for the squash to become tender. By the time the squash was tender, the dried plums had disintigrated. We had the tagine over couscous with pinenuts.

This was a fantastic recipe. Very easy to make, and has a great flavor profile. Despite the stated 30 minutes that the recipe states, it takes actually closer to 40-45 minutes if you cook it the way they say to (as I did). Next time I think I might roast the cubed butternut squash until soft first then add that in the last 5 minutes of cooking. I served this over quinoa! Next day leftovers had an even more developed taste, so this is something you can make ahead and reheat when ready to serve without a problem. Delicious...will definitely make this again!!!