Chicken & Butternut Squash Tagine

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 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
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 8 ounces about 2 cups peeled and cubed butternut squash
• 1/3 cup halved potted black oil-cured olives
• 2/3 cup pitted prunes, chopped
• 1/2 cup fresh cilantro leaves (optional)
• 1/2 cup fresh flat leaf parsley (optional)

Recipe

• 1 heat oil in a dutch oven or heavy pot over medium heat. add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. raise the heat to medium high and stir in the garlic. cook until it becomes fragrant, for about 1 minute.
• 2 stir the cumin and the other spices into the onions. cook for 1 minute, stirring constantly. add the chicken pieces and coat with the spices.
• 3 add 1 cup of water, and stir well to remove spices from the bottom of the pan. add squash, olives, and prunes; bring to a boil. cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender. taste for salt. garnish with cilantro and parsley. serve with basic couscous.
• 4 recipe adapted from cooking light, november 2009.