Chicken tagine (stew) is a classic Moroccan dish. Normally tagine is made with beef, lamb, or chicken with fruits and vegetables and loaded with lots of spices.
Normally this recipe has olives it but my husband doesn’t like olive so I substitute with salt or capers. If you use capers, use 2 tablespoons.
Serve over hot couscous. Enjoy!
Heat oil in a large skillet. Add chicken and brown until tender.
Add onions and cook until tender. About 2 minutes.
Add cumin, paprika, cinnamon, ginger, and Herbes de Provence. Saute until you smell the aroma of the spices, about 1 minute.
Add chicken stock, cover, and simmer for about 10 minutes.
Add garbanzo beans and butternut squash into skillet, cover again and simmer for another 20 minutes
Add salt and cook for another 5 minutes. Add more salt as desired.
In a small dish, dissolve cornstarch in a few tablespoons of water.
Pour mixture into skillet, stir in until sauce thickens.
Serve hot and over couscous.