Chicken tagine with butternut squash, orange and onions
Uncooked boneless skinless chicken breast
2 pound(s), each cut into 3 pieces
2 tsp, divided
2 medium, yellow, finely chopped
1 tsp, fresh, grated
2 medium clove(s), minced
Fat-free reduced sodium chicken broth
Fresh orange juice
Uncooked 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
2 Tbsp, flat-leaf, chopped
- 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.
- 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.
- 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