- 1 butternut squash
- 4 shallots
- 1 green pepper
- 50g dried apricots
- A thumb of ginger
- 1 chicken stock cube
- 250g diced chicken leg
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mixed spice
- 4 cardamom pods
- 1 tsp turmeric
- 150g bulgar wheat
- 1 orange
- 1 tbsp honey
- 650ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel the squash. Cut it in half and scoop out the seeds. Chop the flesh into 2cm chunks. Peel and halve the shallots. Halve the pepper, scoop out the seeds and white pith, and roughly chop the pepper. Roughly chop the dried apricots.
- 2.
Peel the ginger and finely grate it. Crumble the stock cube into a heatproof jug. Pour over 400ml boiling water and set aside.
- 3.
Heat a deep frying pan or wok over a mediumhigh heat for 1 min. Add 1 tbsp olive oil. Tip in the diced chicken leg and halved shallots. Cook and stir for 5 mins till the chicken and shallots are golden all over.
- 4.
Add the squash, green pepper and ginger to the frying pan with 1 tsp each of the cumin, coriander and mixed spice. Lightly crush 4 cardamom pods to open them up a little and add them to the pan. Stir to mix. Add the apricots. Pour in the chicken stock. Cover and simmer for 15 mins.
- 5.
While the chicken simmers, tip the bulgar wheat into a bowl and season with a pinch of salt and pepper. Add 1 tsp turmeric and stir. Pour in 250ml boiling water. Cover with a plate. Set to one side so the bulgar wheat can absorb the water. Zest and juice the orange.
- 6.
After 15 mins cooking, add the orange juice and 1 tbsp of the honey to the tagine. Put the lid back on and cook for a further 2-3 mins till the veg are tender and the chicken is cooked through.
- 7.
Heap the golden turmeric bulgar wheat in warm bowls. Top with the chicken tagine. Scatter over the orange zest. Serve with the rest of the orange sliced into wedges for squeezing over the tagine.