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Photo of Chicken tagine with butternut squash, orange and onions by WW

Chicken tagine with butternut squash, orange and onions

2
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
8
Difficulty
Easy
An intoxicating blend of paprika, cumin, cinnamon, and turmeric makes this Moroccan stew hard to resist so its large yield makes it perfect for serving a crowd. Tangy olives and sweet butternut squash pair with these spices well. The freshly squeezed orange juice is the secret ingredient that brings this recipe together by delivering just enough acid to balance the dish. We’ve used chopped fresh parsley to brighten the flavor but chopped fresh cilantro would make a really good substitute if its already on hand. To make this a one-dish meal, serve the hearty mixture over steamed riced cauliflower. A microplane grater makes easy work out of finely grating the fresh ginger.

Ingredients

Olive oil

2 Tbsp

Uncooked boneless skinless chicken breast

2 pound(s), each cut into 3 pieces

Table salt

2 tsp, divided

Uncooked onion

2 medium, yellow, finely chopped

Fresh ginger

1 tsp, fresh, grated

Garlic

2 clove(s), minced

Ground cumin

1 Tbsp

Paprika

2 tsp

Ground turmeric

2 tsp

Ground cinnamon

½ tsp

Cayenne pepper

¼ tsp

Fat-free reduced sodium chicken broth

1½ cup(s)

Orange juice

¼ cup(s)

Raw butternut squash

1 pound(s), peeled, cut into 1/2-inch chunks

Orange

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

Olives

24 olive(s), small, pitted, green variety, quartered

Raisins

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

Fresh parsley

2 Tbsp, 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.
  4. Serving size: 3 oz chicken, 3/4 c vegetables

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