Rockin Moroccan Tagine

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 6

My version is a stew that has some amazing textures and flavors and is really quick to put together. I love the mingling of flavors that happens - it even tastes amazing on the first day.

Ingredients:

2 t olive oil or 2 t ghee

2 chicken breasts

1 onion sliced in half and then into thin slices

3 or more cloves of garlic chopped coarsly

3 carrots peeled and sliced (if organic, just slice)

1 small to medium squash (butternut or buttercup) peeled (the peeling is the hardest part of this whole job - i suggest a vegetable peeler, lots of patience and have the kids out of reach while you're swearing cause it's so amazingly tough to peel - if you have any hints - please let me know!!!) and diced

4 cups vegetable broth (or 2 t better than bouillon reduced sodium vegetable broth and 4 cups water

1 can of garbanzo beans, drained

1 - 28oz can of muir glen diced fire roasted tomatoes (or similar)

2 t turbinado sugar

1/4 cup lemon juice

1 t salt

2 t ground coriander

1 t paprika

optional - a sprinkle of cayenne pepper - although this is best added to taste when the soup is served

Directions:

1. In a shallow soup pot brown chicken breasts in 1 T olive oil, set aside and dice when cooled.
2. Add 1 more T of oil to the pot then add the onion and garlic and saute till onion is transparent.
3. Add chicken back in and add everything else.
4. Bring to simmer, and simmer till veggies are tender - about 30 minutes - and if it seems like there is not enough water add more 1 cup at a time.
5. Serve with crusty bread and butter.

By RecipeOfHealth.com