Moroccan Vegetable Chicken Tagine

Name: Moroccan Vegetable Chicken Tagine
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 kgs medium butternut squash (about , peeled and cut into 1-inch cubes; 425 grams can garbanzo beans or chickpeas, rinsed and drained; 397 grams can reduced-sodium chicken broth; 6 chicken leg quarters, skinless; 6 chicken leg quarters, skinless; 68 milliliters chili sauce; 6 servings Hot cooked couscous, optional; 1 teaspoon curry powder; 65 grams dried apricots, chopped; 61 grams dried cranberries, chopped; 2 Tbsps all-purpose flour; 1 Tbsp minced fresh gingerroot; 2 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 teaspoons ground cumin; 1 large onion, halved and sliced; 0 teaspoons pepper; 2 mediums red potatoes, cut into 1-inch cubes; 1 teaspoons salt; 1 medium sweet potato, peeled and cut into 1-inch cubes

You can never have too many main course recipes, so give Moroccan Vegetable Chicken Tagine a try. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains around 52g of protein, 32g of fat, and a total of 865 calories. This recipe serves 6. A mixture of potatoes, ground cinnamon, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes. It is a good option if you're following a dairy free diet.