Chicken Tagine With Pumpkin Puree

Tajen M’derbel wa Gar’a Hamra

Pumpkins are an important part of the autumn/winter diet of the Berbers in the High Atlas mountains and this purée is often served with chicken (tajen m'derbel) on the first day after the end of Ramadan. You can make a savoury version with just salt and olive or argan oil, which will give the purée a delicious nutty taste. I personally prefer the sweet-savoury version which is also delicious at room temperature.

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Ingredients: 
1 medium chicken (weight about 1.5 kg/3 lbs)
1 medium onion very thinly sliced
2 oz flat-leaf parsley most of the bottom stalks discarded, very finely chopped, plus extra for garnish
4 tbsp extra virgin olive oil
3⁄4 tsp ground ginger
1⁄2 tsp finely ground black pepper
1 cinnamon stick
Sea salt
2 oz fresh coriander most of the bottom stalks discarded, very finely chopped
pinch saffron filaments crushed
For the Pumpkin Puree:
5 Tbsp extra virgin olive oil
1 small pumpkin about 1.3 kg (2 lbs) deseeded, peeled and cut into medium-sized chunks
¼ tsp ground cinnamon
Pinch finely ground black pepper
2 tbsp good honey
Preparation: 

1. Put the chicken in a large casserole. Add the sliced onion, herbs, oil, spices and a little sea salt and cover with water, about 3 cups. Place over a medium-high heat and bring to a boil, then cover the pan and cook for 45 minutes to one hour, or until the chicken is done. Check on the water halfway through cooking to make sure it is not evaporating too quickly. If it is, add a little at a time to make sure that you end up with an unctuous sauce.

2. Remove and discard the cinnamon stick. Taste the sauce and adjust the seasoning if necessary. If the sauce is still too runny, boil it uncovered until reduced.

3. While the tagine is cooking, fill a saucepan with water, place over a high heat and bring to the boil. Add the pumpkin and cook for 5 minutes, or until soft.

4. Strain the pumpkin in a colander. Pour the oil into the pan and place over a low heat. When the oil is hot, add the pumpkin pieces and start stirring and mashing them until you have a smooth, slightly darker purée.

5. Season with the cinnamon, pepper and a little sea salt and stir in the honey. Simmer for a few more minutes still stirring. Taste and adjust the seasoning if necessary. Keep warm.

6. Transfer the chicken to a serving platter and ladle the sauce all over it. Arrange the pumpkin purée all around the chicken. Garnish with chopped parsley and serve hot with good bread.

Servings: 
4

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