Name: Chicken-Butternut Tagine
Prep time: 35 min
Total time: 35 min
Yield: 4 servings (serving size: 1 1/4 cups)
Ingredients: 1 tablespoon olive oil; 2 cups chopped onion; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon ground turmeric; ¼ teaspoon salt; ¼ teaspoon ground cinnamon; ¼ 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; ⅓ cup halved pitted picholine olives (about 3 ounces); 8 pitted dried plums, chopped; Fresh flat-leaf parsley leaves (optional)

Directions

Step 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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Nutrition Facts

Per Serving:

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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Ingredients

Directions

Nutrition Facts