Chicken-Butternut Tagine

Chicken-Butternut Tagine

Time: 30 minutes

Vegetarian Swap: Omit the chicken, double the squash, and use vegetable broth.

Serve with Pistachio Couscous: Bring ¾ cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and ¼ cup chopped pistachios.

------------

Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan tagine.

Yield: 

4 servings (serving size: 1 1/4 cups)

Ingredients :

1 tablespoon olive oil

2 cups chopped onion $

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon ground turmeric

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into bite-sized pieces $

2 cups fat-free, less-sodium chicken broth $

8 ounces peeled cubed butternut squash

1/3 cup halved pitted picholine olives (about 3 ounces)

8 pitted dried plums, chopped

Fresh flat-leaf parsley leaves (optional)

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.

From: http://www.myrecipes.com/recipe/chicken-butternut-tagine