Chicken-butternut tajine

Published on by inhel

I found this receipe in cooking light magazine

 chicken tajine with butternut

Ingredients
  • 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
  • 1/2 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 or wa
  • 8 ounces peeled cubed butternut squash
  • 1/3 cup halved pitted picholine olives (about 3 ounces)
  • 8 pitted dried plums, chopped
  • Fresh cliantro leaves (optional)

Preparation
  • 1. 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 clinatro, if desired.

Published on chicken

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