- A few glugs of olive oil
- Sea salt
- Freshly ground pepper
- Large frying pan or wok
- Pan with a lid
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the butternut squash in half. Pop one half in the fridge for later – see our handy tip for inspiration. Scoop out the seeds and peel. Chop into bite-sized chunks.
Peel and chop the onion. Peel and grate or crush the garlic. Grate or pare the zest from the orange. Juice it. Heat a dry frying pan over a medium heat. Sprinkle in the orange zest. Toast for 2 mins, shaking the pan so the zest doesn’t burn. Pop to one side.
Heat a glug of olive oil in a large frying pan or wok. Pop the chicken in the pan. Fry for 5 mins or till golden brown. Season. Stir occasionally so the chicken cooks evenly. Whilst the chicken cooks, rinse the leaves. Pat dry. Pop in a bowl.
Bung your onions into the pan. Fry for another 4-5 mins till they are soft and glossy. Add the garlic and cook for a further 1 min. Fill the kettle and boil it.
Add the chopped squash and the toasted orange zest to the pan. Pour in the chopped tomatoes. Fill the can three quarters full with water and add that too. Add a few of pinches of ras el hanut – save a pinch or two for later. Simmer for 15-20 mins till the veg is tender.
While the tagine cooks, rinse the bulgar wheat. Pop in a pan. Pour in 250ml hot water. Cover. Bring to the boil. Turn the heat right down. Simmer for 8-10 mins till the bulgar wheat is soft – keep an eye on the pan to make sure it doesn’t boil dry.
Taste the tagine. Adjust the seasoning if it needs it. Whisk the orange juice in a bowl with a few glugs of olive oil and a pinch of ras el hanut. Dress the leaves with the orangey dressing. Serve the tagine spooned over the bulgar wheat with the leaves on the side.
Betternot forget that squash How about an alternate side for your Sunday roast chicken? Chop leftover butternut squash into wedges. Gloss with olive oil, sprinkle with herbs – sage is a good bet. Season. Roast for 30 mins at 180°C/160°C/Gas 4.