Pumpkin (and Chicken) Tagine with Garlicky Couscous

This recipe is dedicated to Making Things Work When They Don't Want to Cooperate, and it starts with a little story.

Once upon a time, there was a pumpkin. It was large and it was strong: a truly lovely pumpkin. It came to a lovely house. But it was a stubborn pumpkin, and did not want to give up its vegetarian freedom.

So when the lady of the house cut it up and stuck it in the hot oven, it refused to yield. When she froze and thawed it, its orange flesh did not get any softer. When she tried once AGAIN to re-roast it, nothing new happened.

The lady knew the pumpkin would cooperate in the right circumstances. So she found a lovely home, stewy and hot, full of spices and healthy companions like chicken and spinach.

Finally, the pumpkin saw it was in good hands, and softened. It was happy.

And so were we.

The recipe for Chicken and Pumpkin Tagine transports me to places I've never been. The longer you can simmer it, the better it turns out. Earthy pumpkin absorbs the tagine spices and tomatoes' flavors. Spinach adds iron and texture. There's just enough chili in the harissa to leave a nice tingle in your mouth for the length of the meal, but there's mint in there too to counteract with freshness. Leftovers are even nicer than the fresh stew, because the flavors will have had more time to bind together.

If you, like me, have some tough pumpkin to deal with, toss it in there. If you have a fresh pumpkin, as the original recipe did, use that instead. If you don't have your own harissa, check Five and Spice (link below) for a link to a make-your-own recipe. If you don't have or don't want chicken, I believe this tagine would be a knockout with pumpkin only.  (Edit: tried and confirmed.  pumpkin-only is fabulous, if not better.)

Pumpkin and Chicken Tagine with Garlicky Couscous 

adapted from Five and Spice

serves 4 

total time 50 minutes

ingredients:

olive oil
500g (1lb) chicken breast, cut into 1.5-inch chunks (optional)
1/2 large or 1 small pumpkin, peeled & cut into 1.5-inch chunks - should make about 2 cups

1 large onion, peeled and chopped
2 large cloves of garlic, peeled and minced
2 heaping tsp harissa
1-2 tsp cinnamon

1 tsp salt

1 14-oz can of diced tomatoes, drained of liquid
1-1.5 cups chicken or veggie broth
1 cup chopped spinach (or other greens of your choice)

zest and juice of 1/2 lemon (the small West African kind - less if you're using a bigger lemon)

directions:

In a large pot, heat 1 tbsp of olive oil.  Add the chicken, plus salt and pepper to taste.  Cook until browned, then remove the chicken from the pot.

Add another splash of olive oil and toss in the garlic and onion. Cook until soft. Add the harissa and cinnamon. Cook for one minute.

Put in the pumpkin and stir it around to coat it with spices. Cook for 5 more minutes, then add the tomatoes, broth and salt. Cover and cook for 10 minutes.

Add the spinach, lemon juice and lemon zest. Cover and cook for 10 more minutes. The pumpkin should be getting soft - if not, simmer until it's soft enough to be pierced by a fork.

When the pumpkin is soft, add the chicken and simmer until it's cooked through. Add salt and pepper to taste.  Serve over garlicky couscous in shallow bowls.

Garlicky couscous

ingredients:

1.5 cups couscous
2 Tbs. olive oil
3 Tbs. garlic, minced
2-2.5 cups chicken broth - or veggie broth if you prefer
1/2 cup sultanas or raisins
zest and juice of 1/2 lemon (use 2 tsp chopped preserved lemon if you have it)
1/4 cup pistachios or pecans, chopped and toasted
1/4 cup chopped parsley

directions:

In a medium pot, heat the olive oil over medium.  Stir in the garlic and cook for 2 minutes, until the garlic is golden. Stir in the dry couscous, then add in the broth. Bring to a boil, then remove from heat, cover and set aside for 5 minutes. The couscous should expand and absorb all the liquid. Once the couscous is tender, fluff with a fork and gently stir in the raisins, nuts, and parsley.

The moral of the story is: Put the toughest resistance into the right environment, and it will become soft and tasty.