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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 190C/fan 170C/gas 5. | 2. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste. | 3. Brown the chicken thighs all over in a tagine or large, wide pan. | 4. Scoop out then add the spice paste and cook for a few minutes until fragrant. | 5. Add the squash, onion, stock, tomatoes and cinnamon and stir. | 6. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 40 mins then add the dates and cook for anothe r20 minutes - the chicken should be browned and cooked and the sauce reduced. | 7. Scatter with coriander and serve with buttered couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
butternut squash	1		peeled cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
chicken stock	300	ml		109.5575	10.7427	7.669	3.6519
cherry tomato	400			-	-	-	-
cinnamon	1			-	-	-	-
date	8	halved		-	-	-	-
coriander leaf				-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
gingerroot			sized chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
chili powder	1	teaspoon	mild	7.614	1.3419	0.3634	0.3856
coriander				-	-	-	-
lemon	1		zested juiced	1.1183	0.3508	0.0178	0.0122
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.