Veggie of the month, veggie in the spotlight ...

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here!


Pumpkins, pumpkins and more pumpkins !

Discover EXKi’s vegetable of the month! Whether pureed, in a creamy soup or simply chopped, pumpkin is the vegetable for you. Winter’s star vegetable, pumpkin is showcased in our December recipes. Warm up this winter with a delicious hot dish like our sumptuous chicken tagine with oriental spices. A real treat for the taste buds.

Squash tagine with chicken

Preparation time: 20 min. Cooking time: 1.20 h


Serves 4:

  • 500 g squash (variety of choice)
  • 2 large carrots
  • 2 turnips
  • 1 onion
  • 1 lemon
  • 25 cl passata
  • 2 chicken fillets
  • 50 g green olives, stoned
  • 12 dried apricots
  • 50 g brown almonds
  • 4 tbsp pumpkin seeds
  • 3 tbsp olive oil
  • 2 tsp ras-el-hanout
  • 1 cube chicken stock
  • 1 bunch coriander
  • salt and pepper



  1. Peel all the vegetables. Cut the squash into cubes, the carrots into thick slices, the turnips into small quarters and the onions into strips.
  2. Dice the chicken and brown over a high heat in a large frying pan or a casserole dish with oil. Add the vegetables and the ras-el-hanout, mix for 2 minutes, then pour in the passata and 5 dl of water. Add the crumbled stock cube and bring to the boil. Cover and simmer over a very gentle heat for 1 hour.
  3. Add the halved apricots and cook for a further 20 minutes.
  4. Add the olives, season to taste and serve hot, sprinkled with pumpkin seeds, roughly chopped almonds and chopped coriander. Garnish with a lemon slice and serve with couscous with herbs or Moroccan bread.


Tip: The cooking time may vary depending on the variety of squash used; the vegetables must be soft but not puréed.