Chicken And Squash Tagine

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 broiler-fryer chicken, cut into serving sizes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14 ounce) can low sodium chicken broth, divided
• 2 cups chopped onions
• 4 garlic cloves, minced
• 1 small jalapeno pepper, minced (i used 2)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
• 1/3 cup chopped dried apricot
• 1/3 cup minced fresh parsley, divided
• 1/4 cup sliced almonds

Recipe

• 1 pour olive oil in dutch oven or large saucepan & heat over medium high heat. sprinkle chicken pieces with salt and pepper, add half to the pot and cook about 6 minutes, turning, to brown. remove and repeat with remaining chicken; set chicken aside.
• 2 to pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits. add onion and saute until soft. add garlic, jalapeno pepper, cinnamon and ginger. cook, stirring, 1 minute.
• 3 add squash, apricots, remaining broth and 2 tablespoons of the minced parsley.
• 4 bring to a boil; return chicken to pot, cover and reduce heat.
• 5 simmer about 35 minutes or until chicken is done and squash is tender.
• 6 remove chicken to serving dish.
• 7 increase heat and boil squash mixture until slightly thickened, about 5 minutes.
• 8 pour over chicken and sprinkle with remaining parsley and almonds. garnish with parsley sprigs.