Slow Cooker Chicken Tagine With Butternut Squash
This Slow Cooker Chicken Tagine with Butternut Squash is a flavorful journey inspired by Moroccan cuisine. The combination of tender chicken, sweet dates, and warm spices creates a delicious balance of savory and sweet flavors.
The slow cooking process ensures the ingredients meld together perfectly, while the careful browning of the chicken skin and toasting of spices adds depth to the stew. It’s a dish that rewards your effort with rich, aromatic layers of taste.
Whether you serve it with couscous or pita, and top it with yogurt and almonds, this tagine makes for a satisfying meal that’s both comforting and full of vibrant flavors.
Slow Cooker Chicken Tagine With Butternut Squash – Ingredients
Butternut squash, with its rich sweetness, forms the hearty base of this dish, balancing the savory elements perfectly. Dates contribute a natural, caramel-like sweetness, enhancing the complex flavor profile.
A blend of warming spices, including cinnamon, cumin, turmeric, and smoked paprika, provides aromatic depth and a gentle heat. Chicken thighs, with their tender, flavorful meat and crispy skin, bring a satisfying richness to the stew.
Fresh ginger and garlic add fragrant sharpness, while lemon juice brightens and balances the richness, tying all the ingredients together. Garnishes like parsley, scallions, yogurt, and toasted almonds offer fresh contrasts and texture.
Slow Cooker Chicken Tagine With Butternut Squash: A Complete Guide
This Slow Cooker Chicken Tagine with Butternut Squash is a warm and flavorful dish inspired by Moroccan cuisine. It combines tender chicken, sweet dates, earthy spices, and rich butternut squash for a stew that’s both comforting and vibrant. Whether you’re making it for a family meal or a cozy gathering, this tagine is sure to impress. Below, you’ll find essential tips for success, suggestions for pairing this dish with complementary sides, and answers to some frequently asked questions.
Recipe Tips
- Enhance Flavor with Browning
While you can skip the step of browning the chicken and sautéing the spices, taking the extra 20 minutes to do so is highly recommended. Browning the chicken skin first ensures a crispy, flavorful texture, and toasting the spices intensifies their natural aromas. This small step helps create a rich, deep flavor that will elevate your tagine. - Spice Adjustments
The spice blend in this recipe is meant to offer a mild heat and warmth, but you can adjust the cayenne pepper and smoked paprika to suit your taste. For a spicier dish, add a little more cayenne, or for a milder flavor, reduce the amount of hot smoked paprika. The spices can also be altered depending on your preferences—feel free to experiment with adding a bit of saffron for a traditional Moroccan touch. - Don’t Skip the Lemon and Garnishes
Lemon juice adds essential acidity to balance the sweetness of the butternut squash and dates. Taste the dish before serving and adjust the lemon juice if needed. Additionally, topping the tagine with fresh parsley, scallions, and optional garnishes like yogurt and toasted almonds not only enhances the presentation but also adds layers of freshness and texture to the dish.
What to Serve with Recipe
- Couscous
Couscous is a classic accompaniment to Moroccan tagines, and for good reason. Its light, fluffy texture soaks up the delicious sauce from the tagine, making each bite a flavorful experience. Whether you choose traditional couscous or a whole-grain version, it complements the richness of the chicken and squash perfectly. - Pita Bread
Soft, warm pita bread is another great option for serving with this dish. It acts as a perfect vessel for scooping up the tender chicken and flavorful sauce, allowing you to savor every bite. The bread’s slightly chewy texture balances the soft and tender ingredients in the tagine. - A Side Salad
Pair this hearty dish with a crisp, refreshing side salad to balance its richness. A simple salad of mixed greens with a light lemon vinaigrette or a Moroccan-inspired salad with tomatoes, cucumbers, and olives adds a fresh, tangy contrast that cuts through the heaviness of the tagine.
FAQ
- Can I make this recipe ahead of time?
Yes! This tagine is perfect for making ahead. In fact, it often tastes even better the next day as the flavors have time to meld together. Simply refrigerate the leftovers and reheat gently before serving. You can also freeze portions for later use. - Can I use boneless chicken breasts instead of thighs?
While boneless chicken breasts can be used, they may not provide the same richness and tenderness as bone-in, skin-on thighs. If you prefer to use breasts, reduce the cooking time and monitor closely to prevent overcooking. - Can I substitute butternut squash with another vegetable?
Yes, you can substitute butternut squash with other root vegetables such as sweet potatoes or carrots. Keep in mind that these vegetables have slightly different textures, so the cooking time might vary a little. - How do I store and reheat the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the tagine in a pot over low heat, adding a little water or broth if needed to loosen the sauce.
Slow Cooker Chicken Tagine With Butternut Squash
Ingredients
- 1 medium-small butternut squash about 2 to 2½ pounds, peeled, halved, seeded, and cut into 3-inch by 1-inch wedges
- 8 pitted Medjool dates halved
- Kosher salt and black pepper to taste
- 1 cinnamon stick 1 inch
- 2 teaspoons sweet paprika
- 1½ teaspoons turmeric
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 tablespoons canola oil
- 3½ to 4 pounds bone-in skin-on chicken thighs (approximately 8 thighs)
- 1 large red onion finely chopped
- ¼ cup minced ginger about a 4-inch piece of peeled ginger
- 6 large garlic cloves chopped
- ¼ cup lemon juice from one large lemon, with extra to taste
- Leaves from 1 small bunch flat-leaf parsley chopped
- 4 scallions thinly sliced
- Couscous or pita for serving (optional)
- Plain yogurt for topping (optional)
- Toasted almonds for topping (optional)
Instructions
- Step 1
- Place the butternut squash and dates into a 6- to 8-quart slow cooker. Season generously with kosher salt and black pepper. In a separate bowl, mix together the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves, and cayenne pepper, and set aside.
- Step 2
- Heat the canola oil in a large skillet over medium-high heat. Pat the chicken thighs dry and season with salt. Cook the chicken in batches, placing the skin-side down in the skillet. Allow the skin to brown deeply and become crisp, which should take about 5 to 8 minutes per batch. Once browned, transfer the chicken to the slow cooker, arranging it skin-side up in a single layer on top of the squash.
- Step 3
- Lower the heat on the stovetop to medium. If there is excess fat in the skillet, discard all but a thin layer. Add the chopped onion to the skillet and season with salt. Sauté the onion until softened, about 5 minutes, making sure to scrape up any browned bits from the pan. Add the minced ginger and garlic, cooking until fragrant, about 1 minute. Stir in the reserved spice mixture, cooking for an additional 30 seconds until well combined. Add the lemon juice and stir to incorporate the browned bits from the pan. Pour the mixture over the chicken in the slow cooker.
- Step 4
- Set the slow cooker to cook on low for at least 4 hours and up to 6 hours, or until the chicken and squash are very tender and the flavors have fully melded. After 6 hours, the slow cooker can be switched to the “warm” setting, and the dish can remain in this mode for up to 2 more hours without the chicken drying out. Before serving, discard the cinnamon stick and adjust the seasoning with more lemon juice and salt as desired. Fold in the chopped parsley and sliced scallions. Serve with couscous or pita, and top with yogurt and toasted almonds, if desired.
