Tajín-Spiced Chicken with Pumpkin

If there is a stew capable of filling the kitchen with aromas and winning over everyone at the table, this is the spiced chicken tajine with pumpkin and chickpeas. Slowly cooked in the tajine, with its characteristic conical lid that circulates steam, the chicken becomes juicy and tender, infused with spices; the pumpkin turns soft and sweet; the chickpeas add body; and the dried fruit provide the contrasting note that makes it irresistible.

Whether you call it tajine, tajón or tagine, this recipe is a perfect dish to enjoy unhurriedly, ideal for a weekend family or friends meal, when you want to share a stew full of flavor, color and nuances. Making it is easier than it seems and the result always surprises: a succulent, fragrant chicken with a festive touch that turns any meal into a special moment.

Ingredients:

• 8 chicken thighs and drumsticks
• 1 kg butternut squash
• 2 white onions
• 3 garlic cloves
• 1 heaped tablespoon of Ras el Hanout or 4-spice mix
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 6 tablespoons olive oil
• 8 pitted prunes
• 8 dried apricots
• 2 cinnamon sticks
• 2 star anise (optional)
• 500 ml vegetable stock
• 150 g cooked chickpeas
• 10 sprigs fresh cilantro
• Salt
• Pepper

Preparation

1. Peel the butternut squash, remove the seeds and cut it into cubes.
2. Peel the onion and garlic and finely chop them.
3. In the Emile Henry tajine (we use the tajine Delight, suitable for induction, but you can
4. use the regular one for ceramic and gas), put three tablespoons of olive oil and brown the pieces of chicken well on all sides, about 10 minutes. Remove them and set aside.
5. Add the remaining oil and the spices (Ras el Hanout, cumin and ground coriander).
6. Let them toast for a couple of minutes: you'll see how they release an incredible aroma.
7. Add the onion and garlic and sauté for about 5 more minutes, stirring.
8. Return the chicken to the tajine along with the diced squash, the dried apricots, the prunes, the cinnamon and the star anise.
9. Generously season with salt and pepper and add the vegetable stock.
10. Cover and let everything simmer for about 50–60 minutes, until the meat is tender and the sauce is full of flavor.
11. Before serving, add the cooked chickpeas and chop a good bunch of fresh cilantro and sprinkle it over the top: it will give a fresh, aromatic touch that pairs wonderfully with the spices.