Moroccan Style Chicken and Butternut Squash
Happy Monday all! Hope everyone had as swell a weekend as I did! It had been awhile since I’ve really had down time at my house to take care of all those domestic-type things, but this weekend I somehow didn’t have anything major planned, and was therefor free to get back in the kitchen and spend most of Saturday cooking up a storm. And boy did it feel good to get that apron on, multiple pots and pans on the stove, and shed some onion-chopping tears.
I’ve had this Chicken-Butternut Tagine recipe bookmarked from Cooking Light for some time now, and just recently remembered it, “pinned” it, and decided to give it a try! I’m really glad I did, because I definitely needed to get back into some healthy eats, after a week of munching on my chocolate chip cookies! This recipe is also super-simple to throw together, and only requires a few ingredients (besides the numerous spices, all of which miraculously I had in my pantry) and less than an hour to cook.
Chicken-Butternut Tagine (via Cooking Light)
- 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 (I couldn’t find these, but used small Spanish olives instead)
- 8 pitted dried plums, chopped
- Fresh flat-leaf parsley leaves (optional)
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.