Chicken and Squash Tagine

• 2 tablespoons sunflower oil
• 1 onion, sliced
• 1 squash, peeled and cubed
• 8 chicken thighs, skinned and cut into bite-size chunks
• 2 tomatoes, roughly chopped
• 1 cinnamon stick
• 1 star anise
• 2 dried red chili peppers
• 1 (14 ounce) can chickpeas, drained
• 3 ounces dried apricots, quartered
• 2 12 cups chicken stock, hot

1. Heat the oil in large saucepan and cook the onion, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown.
2. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy.
3. Stir in the spices, chickpeas, apricots and stock.
4. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender, and the sauce is fragrant.
5. Serve with steamed couscous.

sunflower oil, onion, chicken, tomatoes, cinnamon, anise, red chili peppers, chickpeas, chicken stock

Taken from www.food.com/recipe/chicken-and-squash-tagine-392656 (may not work)