Delicious Tagine M’derbel With Chicken & Caramelized Pumpkin, A Traditional Moroccan Recipe!

Tagine M’Derbel: Chicken Cooked In Warm Spices with Caramelized Pumpkin. The star of this tagine is the caramelized topping which can be done with tomatoes or in this case, caramelized pumpkin.

For The Chicken:
1 3lb chicken, cut into 8 pieces
1 onion, grated
2T Moroccan olive oil
1t ginger
1/2t turmeric
1/2t black pepper
1/2t cinnamon
1 clove of garlic, minced
Pinch of saffron steeped in 1/2c of hot water
Salt to taste
Sesame Seeds or Almonds, for garnish

For The Pumpkin
2.25 lbs of pumpkin, peeled and cubed
1/2c vegetable oil
1/2c sugar
2t ground cinnamon
1.5t orange blossom water (optional)
Salt

Add olive oil, grated onion, garlic, spices, chicken and salt to taste to a tagine or dutch oven set over medium heat. Toss ingredients together to coat the chicken in spices. Cover and let cook for 5 minutes. Add saffron water, bring to boil, reduce to simmer and cook covered over low heat for about 45 minutes until chicken is cooked. Check the tagine occasionally ensuring there is enough water, adding a little if necessary.

For the pumpkin, place pumpkin in a steamer basket set over boiling salted water. Steam until tender. Transfer pumpkin to a dry nonstick skillet and cook over medium heat for about 10 minutes, smashing with the back of your spoon, until all water has evaporated and the pumpkin is relatively dry.

Add vegetable oil, continue cooking for another 15 minutes before adding sugar, cinnamon, orange blossom water and a punch of salt. Cook until the pumpkin is caramelized and the oil has separated from the pumpkin. I cooked mine for an additional 20 minutes until the paste was dark and completely smooth.

Serve chicken directly in the pan topped with caramelized pumpkin and sesame seeds or sliced almonds.

Pro Tip: If you’re using chicken breasts, they will cook more quickly and can be removed from the tagine while the other pieces of the chicken cook and added back in at the end to avoid over cooking.

Moroccan Spices are Available on BSAHASHOP.com

Today I’m going to teach you how to make Tajin madal with chicken and caramelized pumpkin now Tajin madal can refer to a Tajin with caramalized eggplant caramelized tomatoes and in this case caramelized pumpkin I had some left over in my freezer from the last time I made caramelized pumpkin and the sweet

Pumpkin goes so well with the Savory chicken so I have some chicken here with the skin on I’m going to drizzle on a couple tablespoons of a nice Moroccan olive oil going to add a big pinch of salt and then I’m going to go in with my

Spices I have all of my spices that are imported from Morocco oh my gosh it smells so good 1 teaspoon of Ginger half a teaspoon of turmeric half a teaspoon of ground cinnamon and half a teaspoon of black pepper we’re going to let the chicken cook for a couple of minutes to

Let those flavors sink in while I grate an onion once the spices have warmed you’ll add in grated onion saffron water and crushed garlic cook for a few minutes before adding in a splash of water put on the lid and cook for an additional 45 minutes or until the chicken is tender

And the sauce has thickened now all that’s left to do is add the caramelized pumpkin and eat going to finish it with some chopped almonds is serve it with some crusty bread and dul like and follow for more and as always Paha and Bone appetit