Step 1

Heat olive oil in your Moroccan tagine pot. Add diced onions to the pot and saute for about five minutes till it turns translucent.

Step 2

Next, add grated ginger and minced garlic to the pot and saute for another two minutes. Once the mixture starts giving aromatic flavor, add diced chicken breast and stir the mixture for about one minute to let the extra water from chicken evaporate.

Step 3

Next, it is time to add your spice mix to the pot. Sprinkle coriander, cinnamon, cumin, and turmeric powder and stir to combine. Saute the mixture until the chicken cubes are no longer pink.

Step 4

Once all the ingredients are perfectly combined into the chicken, it is time to add almonds, raisins, honey, harissa, chickpeas, bouillon cubes, and 1 cup water to the pot. Stir well to combine all the ingredients. Reduce the heat and stir for a minute before covering the pot to simmer it for 10 minutes.

Step 5

When it forms a partially thick gravy or stew, it is time to add the butternut squash to the mixture. Stir the mixture properly to combine the ingredients, and return to simmer.

Step 6

Cover the pot with a lid and let it simmer for another 25 minutes, or until the butternut squash turns fork-tender.

Step 7

Remove it from heat and garnish with dried apricots and slivered almonds. You can also use freshly chopped coriander leaves for garnish.

Step 8

The dish is best served with couscous. To prepare couscous, take a saucepan, add two cups of water and bring to a boil.

Step 9

Once the water is boiled, add bouillon cubes and butter and stir until the ingredients are dissolved. Make sure that the water is still boiling.

Step 10

Next, to the mixture, add the couscous and stir properly. Turn off the heat and cover the saucepan with a lid. Let it sit there for 10-15 minutes. Your couscous is ready. Fluff it with a fork and serve with your chicken tagine.