Chicken Butternut Tagine (With Vegetarian Option!)
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 cups onions, chopped
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 2 garlic cloves, minced
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups chicken broth
- 8 ounces butternut squash, peeled and cubed
- 1⁄3 cup picholine olive, halved and pitted (3 ounces)
- 8 dried plums, pitted and chopped (prunes)
- flat leaf parsley
directions
- Heat oil in a dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally.
- Stir in cumin, paprika, turmeric, salt, cinnamon, ginger, garlic, and 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.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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