Chicken-Butternut Tagine

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 8.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.8g
  • Carbohydrate: 29.7g
  • Fiber: 5.2g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 782mg
  • Calcium: 90mg

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. 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.
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