Sunday, July 10, 2011

Moroccan Tagine

I tried this recipe the other night when I needed to use up my butternut squash and wanted to try something different than just baked squash. I found this fun gem and really loved it. (Matt even liked it too, even with his disdain for squash. It may have helped that I didn't tell him there was squash in it until he ate it...)

Moroccan Tagine

Adapted from

2 skinless, boneless chicken breast halves - cut into chunks

1/2 onion, chopped

3 cloves garlic, minced

1 small butternut squash, peeled and chopped

1 (15.5 ounce) can garbanzo or northern beans, drained and rinsed

1 carrot or celery, peeled and chopped

1 (14.5 ounce) can diced tomatoes with juice

1 (14 ounce) can vegetable or chicken broth

1 tablespoon sugar

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon ground coriander

1 dash cayenne pepper

1 tsp. cumin

¼ tsp. cinnamon

1 dash of curry powder (if desired)


1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.

2. Mix the squash, beans, carrots or celery, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Add seasonings and bring the mixture to a boil. Continue cooking 30 minutes, until vegetables are tender. Serve over rice or couscous.

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