Chicken Butternut Tagine (With Vegetarian Option!) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My roommate made this the other day from her Cooking Light magazine, and I absolutely had to snag the recipe for myself because I loved it! She is vegetarian, so she omitted the chicken and I believe she put some already cooked lentils in the dish for extra protein. (Vegetarian option). Thanks to the spices in this dish there are beautiful flavors and this is quite filling :] Ingredients:
1 tablespoon olive oil |
2 cups onions, chopped |
2 teaspoons cumin |
1 teaspoon paprika |
1 teaspoon turmeric |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1/4 teaspoon ginger |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast, cut into bite-sized pieces |
2 cups chicken broth |
8 ounces butternut squash, peeled and cubed |
1/3 cup picholine olive, halved and pitted (3 ounces) |
8 dried plums, pitted and chopped (prunes) |
flat leaf parsley |
Directions:
1. Heat oil in a dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally.
2. Stir in cumin, paprika, turmeric, salt, cinnamon, ginger, garlic, and chicken; cook 1 minute, stirring constantly.
3. Stir in broth, squash, olives, and dried plums; bring to a boil.
4. Cover, reduce heat to medium-low, and simmer 10 minutes, or until squash is tender.
5. Garnish with parsley.
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