Chicken-Butternut Tagine
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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 and boneless chicken breast, cut into small pieces
2 cups low-sodium, fat-free chicken stock
8 ounces peeled pumpkin, diced
чашка cup pitted olives, halved (about 3 ounces)
8 dried pitted plums, chopped
Fresh flat parsley leaves (optional)
To make
Sweet, smoky and salty flavors combine perfectly in this quick adaptation of the classic Moroccan tagine.
Heat the oil in a roasting pan over medium-high heat. Add the onion; cook for 8 minutes or until golden brown, stirring occasionally. Add the cumin and the following 7 ingredients (toss with the chicken); cook for 1 minute, stirring constantly. Add the broth, pumpkin, olives and dried plums; bring to a boil. Cover, reduce the heat to medium-low and simmer for 10 minutes or until the squash is tender. Garnish with parsley if desired.
Heat the oil in a roasting pan over medium-high heat. Add the onion; cook for 8 minutes or until golden brown, stirring occasionally. Add the cumin and the following 7 ingredients (toss with the chicken); cook for 1 minute, stirring constantly. Add the broth, pumpkin, olives and dried plums; bring to a boil. Cover, reduce the heat to medium-low and simmer for 10 minutes or until the squash is tender. Garnish with parsley if desired.
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Author:Admin
Published: 11/20/2023 10:12 PM
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