Moroccan Tagine
2 Tbs. olive oil
Chicken thighs, legs and breasts
2 large onions, finely chopped
4 garlic cloves crushed
2 cinnamon sticks, broken in half
2 lbs. squash or pumpkin cut into small cubes
small handful of chopped parsley and mint
1 1/2 cups chicken stock
salt and pepper
Heat the Dutch oven or other heavy pot. Brown the chicken and then remove and keep warm. Add the onions to the pot and lightly brown. Add the garlic and cinnamon when the onions are nearly browned.
Stir in the squash, then return the chicken to the pan. Add half the parsley and mint and pour in the chicken stock. Cover and simmer gently for about 45 minutes or until the chicken and vegetables are tender.
Season to taste with the salt and pepper and then sprinkle the remaining parsley and mint over the chicken to serve.
Recipe from TomLibous.com
