Chicken-Butternut Tagine
Chicken-Butternut Tagine
Prep Time
35 Mins
Yield
4 servings (serving size: 1 1/4 cups)
Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan tagine.
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)
Nutritional Information
- Calories 309
- Fat 8.8g
- Satfat 0.9g
- Monofat 5.3g
- Polyfat 1.6g
- Protein 29.8g
- Carbohydrate 29.7g
- Fiber 5.2g
- Cholesterol 66mg
- Iron 2.9mg
- Sodium 782mg
- Calcium 90mg
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.
Chicken-Butternut Tagine
Reviewed by Food World
on
Sunday, December 30, 2018
Rating: 5
Tags :
Moroccan Recipes
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