Chicken Tagine with Butternut Squash
This is a quick and easy recipe from Cooking Light magazine. I made it according to instructions and found it a bit light – no pun intended. The spices were too mild and the sauce not thick enough. I did use only about 1 cup of onions, so maybe that made a difference. Next time I’ll add more of the spices, or maybe look through some other recipes for ideas.
In a large pot, cook 2 cups chopped onion in 1 tablespoon oil until golden brown – about 8 minutes.
2 t. ground cumin
1 t. paprika
1 t. ground tumeric
1/4 t. salt
1/4 t. cinnamon
1/4 t. ground ginger — fresh would be better
2 minced cloves of garlic
1 pound skinless chicken breast cut into small pieces
Cook for one minute, stirring constantly. This is where the flavors adhere to the chicken.
Add 2 cups chicken broth (fat-free, less salt), 8 ounces cubed butternut squash (conveniently available in a plastic bag at Trader Joes), 1/3 cup (or 3 ounces) halved pitted picholine olives and 8 pitted prunes. Bring to a boil and cook, covered for 10 minutes on medium-low. Simmer until squash is tender.
Garnish with chopped flat leaf parsley. Serve with couscous.
If you’re a vegetarian, this recipe can easily be substituted with firm tofu and vegetable broth, but since I found it a bit bland, I would kick up more of the spices.