Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 4 | bone-in chicken thighs (about 1 1/2 lbs), skinned |
| 1 large | onion, finely chopped |
| 3 cloves | garlic, slivered |
| 1 small | acorn squash (1 lb), peeled, seeded, and cut into 1/2-inch chunk |
| 1 1/2 cups | canned tomatoes, chopped with their juice |
| 2 tbsp | honey |
| 1 tsp | salt |
| 3/4 tsp | ground coriander |
| 1/8 tsp | cayenne pepper |
| 1/3 cup | water |
| 1/2 cup | large pitted prunes (about 10) |
| 1 can (19 oz) | chickpeas, rinsed and drained |
| 1/2 cup | chopped cilantro |
Directions
1. In a Dutch oven or flameproof casserole, heat oil over medium heat. Add chicken and cook four minutes per side, or until golden brown. With slotted spoon, transfer chicken to plate. 2. Add onion and garlic to pan and cook, stirring frequently, seven minutes or until onion is soft. Add squash, tomatoes, honey, salt, coriander, cayenne and 1/3 cup of water and bring to a boil. Return chicken to pan and add prunes. Reduce to a simmer, cover, and cook 20 minutes. 3. Stir in chickpeas and 1/4 cup of cilantro. Cover and cook 15 minutes or until chicken is cooked through and squash is tender. Stir in remaining 1/4 cup cilantro and serve. A tagine is a Moroccan stew, named for the pot it is cooked in. Traditional tagines were made by placing the stew ingredients in the covered baking dish, and then mounding the hot coals of a cook fire up the sides of the conical cover.
Source: www.wholehealthmd.com