Moroccan Tagine
I tablespoon olive oil
3 skinless, boneless chicken breast halves,
cut into chunks
1/2 yellow onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled & chopped
1 carrot, peeled and chopped
1 (14 oz.) can chicken broth
1 (14.5 oz. ) can diced tomatoes & chilies,
with juice
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
1) Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2)Mix the squash, carrot, tomatoes & chilies with juice, broth, sugar, and lemon juice into skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes until vegetables are tender.
*This is really good served over brown rice. It is pretty healthy and tasty. The original recipe called for 1 (15.5 oz) can of garbanzo beans, drained & rinsed, but I didn't have this. It also called for canned tomatoes with juice but I only had the ones with chilies (like rotel) and I used chicken bouillon instead of vegetable broth, as the recipe stated. Stewart said he didn't love this, but he is a traditionalist when it comes to meals. I thought this was both tasty & healthy & Rylie liked the butternut squash, so I would say it is going in my recipe box!
