Photo of Chicken Tagine with Butternut Squash, Orange and Onions by WW

Chicken Tagine with Butternut Squash, Orange and Onions

Points® value
Total Time
55 min
25 min
30 min
For a complete meal, serve the tagine with whole-wheat couscous or rice.


Olive oil

2 tbsp(s)

Uncooked boneless skinless chicken breast

2 pound(s), each cut into 3 pieces

Table salt

2 tsp(s), divided


2 medium, finely chopped

Ginger root

1 tsp(s), fresh, grated

Garlic clove

2 clove(s), medium, minced

Ground cumin

1 tbsp(s)


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


1 large, seedless, zested, then peeled and thinly sliced


24 small, pitted, green variety, quartered


¼ cup(s), briefly soaked in water, drained, roughly chopped

Fresh parsley

2 tbsp(s), flat-leaf, chopped


  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.


Serving size: 3 oz chicken, 3/4 c vegetables