Chicken-Butternut Tagine Menu

Try this stopwatch-tested menu from the Cooking Light kitchen.

Chicken-Butternut Tagine
Serves: 4

Wine Note Warm Moroccan spices make me crave the grapes that go into spicy red Rhône blends: syrah, grenache, mourvèdre. But with the sweet plums and squash, you want a fruitier version–one from California, preferably heavy on juicy grenache. Go for Beckmen Vineyards 2007 Cuvée le Bec, full of cherries and black pepper. –Sara Schneider

Cooking Light, November 2009