Print Menu

Chicken-Butternut Tagine Menu

Format:
Print Options

  • Print

  • Include these items

Print
MyRecipes
Community Recipe
from []

Chicken-Butternut Tagine Menu

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

Chicken-Butternut Tagine

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

Chicken-Butternut Tagine Photo by: Photo: Randy Mayor; Styling: Kellie Gerber Kelley

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.

Cooking Light NOVEMBER 2009

Pistachio couscous

Bring 3/4 cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in 3/4 cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and 1/4 cup chopped pistachios.

Formal Menu Top Chicken-Butternut Tagine Menu

Chicken-Butternut Tagine

Pistachio couscous

Cooking Light

Formal Menu Bottom

Shopping List for Chicken-Butternut Tagine Menu

Serves 4

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

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

Shopping List:

Produce

  • 2 cups chopped onion

Spices

  • 1 tablespoon olive oil
  • 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

Recipe List

Chicken-Butternut Tagine

Pistachio couscous
Bring 3/4 cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in 3/4 cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and 1/4 cup chopped pistachios.

Back To

Chicken-Butternut Tagine Menu
Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices
advertisement