A tagine is a classic Moroccan stew cooked in a clay pot. This seasonal take uses a Dutch oven and blends sweet butternut squash and plums with smoky spices and buttery pistachios to create a unique texture and flavor. Serve it with quick-cooking couscous for a delicious weeknight meal.
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 2 cups fat-free, lower-sodium chicken broth
- 8 ounces peeled cubed butternut squash
- 1/3 cup halved pitted picholine olives
- 8 pitted dried plums, chopped
- Fresh flat-leaf parsley leaves
- Handful pistachios
- Heat oil in a Dutch oven over medium heat.
- Add onion and cook for eight minutes or until golden, stirring occasionally.
- Stir in cumin and next seven ingredients (through chicken); cook for one minute, stirring constantly.
- Stir in chicken broth, butternut squash, picholine olives and dried plums; bring to a boil.
- Cover, reduce heat to medium-low and simmer 10 minutes or until squash is tender.
- Garnish each serving with fresh flat-leaf parsley leaves and pistachios.