Chicken-Butternut Tagine

Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish.

YIELD: 4 servings (serving size 1 1/4 cups)


COURSE: Worthy of special occasion!



    • 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)


    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.

    Vegetarian Swap: Omit the chicken, double the squash, and use vegetable broth.

    Serve with Pistachio Couscous: Bring ¾ cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and ¼ cup chopped pistachios.



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