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Chicken-Butternut Tagine


    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)


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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