Chicken Tagine with Butternut Squash, Orange and Onions
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
For a complete meal, serve the tagine with whole-wheat couscous or rice.
Ingredients
Olive oil
2 tbsp(s)
Uncooked boneless skinless chicken breast
2 pound(s), each cut into 3 pieces
Table salt
2 tsp(s), divided
Onion
2 medium, finely chopped
Ginger root
1 tsp(s), fresh, grated
Garlic clove
2 clove(s), medium, minced
Ground cumin
1 tbsp(s)
Paprika
2 tsp(s)
Ground turmeric
2 tsp(s)
Ground cinnamon
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Fat-free reduced sodium chicken broth
1½ cup(s)
Orange juice
¼ cup(s)
Butternut squash
1 pound(s), peeled, cut into 1/2-inch chunks
Orange
1 large, seedless, zested, then peeled and thinly sliced
Olives
24 small, pitted, green variety, quartered
Raisins
¼ cup(s), briefly soaked in water, drained, roughly chopped
Fresh parsley
2 tbsp(s), flat-leaf, chopped
Instructions
1
Heat oil in a Dutch oven or heavy pot over medium-high heat. Sprinkle chicken with 1 tsp salt and cook for 2 minutes on each side, until lightly browned (you may need to do this in 2 batches); remove chicken to a plate.
2
Reduce heat to medium; add onion and cook until softened, stirring occasionally, 3-4 minutes. Add ginger, garlic, cumin, paprika, turmeric, cinnamon, cayenne and remaining 1 tsp salt; cook, stirring, 1 minute. Pour in broth and orange juice; scrape bottom of pan with a wooden spoon, releasing all the browned bits.
3
Add squash; bring to a boil over high heat. Cover and reduce heat to medium-low; simmer 5 minutes. Stir in orange zest, orange slices, olives, raisins and reserved chicken (including any accumulated juices); simmer, stirring occasionally, until chicken is cooked and squash is tender, 10 minutes more. Stir in parsley.
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