Chicken and Butternut Squash Tagine

As you all know, Moroccan food is one of my favourites and I love to play around with new flavours and variations to create something Moroccan. I had some fab butternut squash to use up so I went for a Chicken and Butternut Squash Tagine, by adding in my favourite Moroccan spices I created this wonderful hearty and warm dish that is an absolutely wonderful family meal...serve with some nutty Pilaf rice or some flavoured couscous and you also have a great meal to serve lots of hungry guests. (I apologise for the picture, it's was really difficult trying to take a nice picture when I had my hungry boys tucking into dinner hahaha)

Chicken and Butternut Squash Tagine

4 chicken thighs

1 onion chopped

250g butternut squash peeled and cut into chunks

2 tsp ras el hanout

1 tsp cumin

1 1/2 tsp cinnamon

1/2 tsp turmeric

2 tbsp honey

1 tbsp flour

Large handful of raisins

300ml chicken stock

3/4 tin chopped tomatoes

Pre heat the oven to 150/140 fan

Heat some oil in a casserole pan or tagine

Add the chicken thighs and cook both sides until golden (you don't want to cook them through just give them a bit of colour) remove from the pan and set aside

Add the chopped onion and cook until slightly soft and then add diced butternut squash and cook for a further couple of minutes 

Add 2 tsp ras el hanout, 1 tsp cumin, 1 1/2 tsp cinnamon, 1/2 tsp turmeric, 2 tbsp honey and stir well to coat the onion and butternut. Tip in the raisins and cook for a couple of minutes, add extra oil if it seems a little dry

Place the chicken back in the pan and stir through to coat well with all the spices, add the flour and cook for 1 minute 

Add 300ml chicken stock and the tin tomatoes

Bring to the boil and then place in the oven at 150/140 fan to slow cook for around 2 1/2 hours 

Serve with couscous or rice

This is a fairly sweet fragrant tagine so if you like a slight spicy taste then please feel free to add 1/2-1 tsp cayenne pepper