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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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) |
Directions:
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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