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)
Table salt
2 tsp
Uncooked onion
2 medium
Fresh ginger
1 tsp
Garlic
2 clove(s)
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)
Orange
1 large
Olives
24 olive(s), small
Raisins
¼ cup(s)
Fresh parsley
2 Tbsp
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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