Chicken-Butternut Tagine

Name: Chicken-Butternut Tagine
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams peeled cubed butternut squash; 8 pitted dried plums, chopped; 473 milliliters fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 0 teaspoons ground cinnamon; 2 teaspoons ground cumin; 0 teaspoons ground ginger; 1 teaspoon ground turmeric; 1 Tbsp olive oil; 85 grams 1/3 cup halved pitted picholine olives (about; 473 milliliters chopped onion; 1 teaspoon paprika; 0 teaspoons salt; 454 grams skinless, boneless chicken breast, cut into bite-sized pieces

You can never have too many main course recipes, so give Chicken-Butternut Tagine a try. This gluten free, dairy free, and primal recipe serves 4. One serving contains 311 calories, 27g of protein, and 10g of fat. If you have ground ginger, ground cinnamon, ground cumin, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Prunes