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Chicken & Butternut Squash Tagine

Name: Chicken & Butternut Squash Tagine
Prep time: 20
Cuisine: Mediterranean, Moroccan

(17 votes, average: 3.82 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

This delicious Chicken & Butternut Squash Tagine recipe bring together the sweet and savory flavors that are one of the hallmarks of Moroccan cooking. It is really quick and easy to make, especially if...

To learn how to cut a butternut squash click here.
To learn how to chop an onion click here.

2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
¼ teaspoon salt
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
8 ounces (about 2 cups) peeled and cubed butternut squash
⅓ cup halved pitted black oil-cured olives
⅓ cup pitted prunes, chopped
½ cup fresh cilantro leaves and flat-leaf parsley leaves (optional)

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Nutrition Facts

Calories

376 cals

Fat

19 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

11 g

Carbohydrates

27 g

Sugar

5 g

Fiber

4 g

Protein

26 g

Sodium

312 mg

Directions

Heat oil in a Dutch oven or other heavy pot over medium heat. Add onion; sprinkle with salt. Cook, stirring occasionally, until soft and golden, for about 8-10 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, about 1 minute.
Stir the ground cumin, paprika, turmeric, cinnamon, and ginger into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and stir to coat with the spices. Add 1 cup of water. Stir well, scraping off any of the spice mixture stuck to the bottom of the pan into the sauce.
Add squash, olives, and prunes; bring to a boil. Cover. Reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender and the chicken cooked through. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.

Chef Tips

Get all your spices measured out and close to the stove before you start cooking. As they are all going in at the same time, you can measure them into 1 container.

For more flavor, consider using skinless, boneless chicken thighs.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.