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Chicken Butternut Tagine

Saturday, 30 November 2013 08:49  by Jessica W.

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


  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion and cook for eight minutes or until golden, stirring occasionally.
  3. Stir in cumin and next seven ingredients (through chicken); cook for one minute, stirring constantly.
  4. Stir in chicken broth, butternut squash, picholine olives and dried plums; bring to a boil.
  5. Cover, reduce heat to medium-low and simmer 10 minutes or until squash is tender.
  6. Garnish each serving with fresh flat-leaf parsley leaves and pistachios.
Last modified on Monday, 25 November 2013 17:54

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