Chicken-Butternut Tagine

• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 2 cups fat-free, less-sodium chicken broth
• 8 ounces peeled cubed butternut squash
• 1/3 cup halved pitted picholine olives (about 3 ounces)
• 8 pitted dried plums, chopped
• Fresh flat-leaf parsley leaves (optional)

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.

olive oil, onion, ground cumin, paprika, ground turmeric, salt, ground cinnamon, ground ginger, garlic, skinless, chicken broth, butternut squash, picholine, parsley

Taken from www.myrecipes.com/recipe/chicken-butternut-tagine (may not work)