Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan tagine.
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)
How to Make It
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.
I followed prior suggestions and doubled the spices and garlic. I used a hot papprika rather than sweet. I also used skinned thighs, left them on the bone and browned them first, then set them aside and cooked the onions, garlic and spices before addinng back the chicken, broth, squash and I used dried apricots too. The fond offered a deeper flavor. The liquid was like a gravy for me - not watery at all. This really was satisfying on a cold winter night. Served with olive oil couscous with pistachios.
Wow. This is one of the best recipes I've tried in some time. I followed the recipe more exactly than I generally do. While I usually feel I need to increase the spices shown for Middle Eastern dishes on cookinglight and myrecipes, this recipe is an exception. I cook Indian and Moroccan food often and I do think the spices here are well done. However, if one didn't measure some of the other ingredients I can see how they would be underwhelming. Yes, by all means, the fresh ginger idea would work. So would cilantro at the end. I used plums and calvestrano olives. Stronger olives wouldn't work as well, in my opinion. I think this is suitable for company, a quick weeknight dinner, and everything in between. I served it with spiced brown jasmine rice (with raj al hanout). Wonderful one-dish meal with relatively simple preparation.
I LOVED this!!! I've been wanting a good (non-holiday) recipe for a butternut squash that never got used, and this was perfect. I didn't have ground turmeric, but I remembered that Adobo seasoning (Goya) contains turmeric, so I seasoned whole pieces of chicken thighs w/a good amount of adobo before browning... then I followed the rest of the recipe as-is. Served over couscous... delicious!!
Cubed squash into uniform ½ to ¾" cubes. I did add more squash than the recipe calls for. In addition to the recipe, added 1 cinnamon stick, used fresh ginger, increased garlic to 4 cloves, added apricots in addition to the plums, and used my home preserved lemons.
It is a good BASE recipe but I must agree with the others here. The spice level needs to be more than tripled with this one. My substitutions included: mild green olives (could not find the others), dried apricots instead, much more of the spice including garlic and fresh ginger with the powdered. Also, I did use some suggestions for pepper flakes, cilantro, and lemon. Much better! Generally speaking, I would say do this one 'to taste'. And yes, this should simmer for longer than 10 mins--for tenderness and to get rid of the powdery spice taste.
This was an easy yet very tasty recipe that both my husband and I really liked. I also used precooked chicken, as another reviewer mentioned so added it later on in the whole process. When I went to find dried plums in my cupboard I could only find dried figs so used them instead. It worked out well although I will try it again with the plums.
All previous comments were very helpful. I doubled the spices (didn't have paprika or turmeric, but had Berbere instead), I sauteed chicken (had two drumsticks) with the onions and garlic. I found diced prunes instead of "dried plums". Didn't have olives, but used brussell sprouts instead, and at the end added a splash of half and half to make the sauce creamier. Even my 12-yr-old son devoured it, and he is a picky eater! This recipe is a keeper.
Made this at my daughter's new apartment and brought all the ingredients in. Substituted dried apricots for the prunes and it worked fine. Forgot the olives (I always forget something!) Served over quinoa instead of couscous. I also subbed boneless skinless thighs that I meticulously defatted before cooking.I will make this over and over again!!!
We had leftover rotisserie chicken, which I diced up for this recipe. I added it in the last few minutes of cooking, just prior to the squash being fully cooked. I used fresh ginger instead of powdered, and diced stuffed green olives, since I didn't have picholine olives. We never buy parsley, so I used a generous amount of cilantro. It is perfect with Moroccan food! The flavor combination was outstanding!