- 1 butternut squash
- 4 shallots
- A thumb of ginger
- 1 chicken stock cube
- 250g diced chicken leg
- 1 tsp ground cumin
- 1 tsp coriander seeds
- 1 tsp mixed spice
- 4 cardamom pods
- 50g dried cranberries
- A pinch of turmeric
- 150g bulgar wheat
- 1 courgette
- 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.
- 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 medium-high heat for 1 min. Add 1 tbsp 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 and ginger to the frying pan with 1 tsp each of the cumin, coriander seeds and mixed spice. Lightly crush 4 cardamom pods to open them up a little and add them. Stir to mix. Add the cranberries. 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 a big pinch of turmeric and stir. Pour in 250ml boiling water. Cover with cling film or a plate. Put to one side so the bulgar wheat can absorb the water. Zest and juice the orange. Grate the courgette.
- 6.
After 15 mins cooking, add the orange juice and 1 tbsp of the honey to the tagine. Stir in the grated courgette. 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.
- 8.