Chicken-Butternut Tagine

By psusarahb

Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish.
Nutritional Information
Calories:309
Fat:8.8g (sat 0.9g,mono 5.3g,poly 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

Step 1

1. Heat oil in a Dutch oven over medium heat.
2. Add onion; cook 8 minutes or until golden, stirring occasionally.
3. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly.
4. Stir in broth, squash, olives, and dried plums; bring to a boil.
5. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender.
6. Garnish with parsley, if desired.