Moroccan Tagine

Name: Moroccan Tagine
Ingredients: 1 tablespoon olive oil; 2 boneless skinless chicken breast halves, cut into chunks; 12 onion, chopped; 3 garlic cloves, minced; 1 small butternut squash, peeled; 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed; 1 carrot, peeled and chopped; 1 (14 1/2 ounce) can diced tomatoes with juice; 1 (14 ounce) can vegetable broth; 1 tablespoon sugar; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon ground coriander; 1 dash cayenne pepper

14 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast halves, cut into chunks
12 onion, chopped
3 garlic cloves, minced
1 small butternut squash, peeled
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14 1/2 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Directions

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, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet.
3

Season with salt, coriander, and cayenne pepper.
4

Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.