Moroccan Butternut Squash Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 tablespoon olive oil * 2 skinless, boneless chicken breast halves - cut into chunks * 1/2 onion, chopped * 3 cloves garlic, minced * 1 small butternut squash, peeled and chopped * 1 (15.5 ounce) can garbanzo beans, drained and rinsed * 1 carrot, peeled and chopped * 1 (14.5 ounce) can diced tomatoes with juice * 1 (14 ounce) can vegetable broth * 1 tablespoon honey * 1 tablespoon lemon juice * 1 teaspoon salt * 1 teaspoon ground coriander * 1 dash cayenne pepper * 1 tablespoon cumin * 1 tablespoon cinnamon
1. After cubing the butternut squash, bake in the oven until tender. (350-400 degrees)
2. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
3. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Serving Size: makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EGYPTIANORGANIC.
2. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
3. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Serving Size: makes about 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EGYPTIANORGANIC.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 3.5 g
- Cholesterol: 23.3 mg
- Sodium: 1,012.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 6.7 g
- Protein: 11.9 g
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