Rating: 4 stars
87 Ratings
  • 5 star values: 33
  • 4 star values: 30
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 3

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

Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
35 mins
total:
35 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

309 calories; fat 8.8g; saturated fat 0.9g; mono fat 5.3g; poly fat 1.6g; protein 29.8g; carbohydrates 29.7g; fiber 5.2g; cholesterol 66mg; iron 2.9mg; sodium 782mg; calcium 90mg.
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