Moroccan Tagine

Total Time

1 Hour

Servings

6

Ingredients

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves finely chopped garlic
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 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

Instructions

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, chickpeas, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.