Chicken-Butternut Tagine

Chicken-Butternut Tagine Recipe

Photo: Randy Mayor; Styling: Kellie Gerber Kelley

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)

Recipe from

Cooking Light

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 309
Fat 8.8 g
Satfat 0.9 g
Monofat 5.3 g
Polyfat 1.6 g
Protein 29.8 g
Carbohydrate 29.7 g
Fiber 5.2 g
Cholesterol 66 mg
Iron 2.9 mg
Sodium 782 mg
Calcium 90 mg

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.

November 2009
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