Chicken Butternut Tagine (With Vegetarian Option!)

• 1 tablespoon olive oil
• 2 cups onions, chopped
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 14 teaspoon salt
• 14 teaspoon cinnamon
• 14 teaspoon ginger
• 2 garlic cloves, minced
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 2 cups chicken broth
• 8 ounces butternut squash, peeled and cubed
• 13 cup picholine olive, halved and pitted (3 ounces)
• 8 dried plums, pitted and chopped (prunes)
• flat leaf parsley

1. Heat oil in a dutch oven over medium heat.
2. Add onion; cook 8 minutes or until golden, stirring occasionally.
3. Stir in cumin, paprika, turmeric, salt, cinnamon, ginger, garlic, and chicken; cook 1 minute, stirring constantly.
4. Stir in broth, squash, olives, and dried plums; bring to a boil.
5. Cover, reduce heat to medium-low, and simmer 10 minutes, or until squash is tender.
6. Garnish with parsley.

olive oil, onions, cumin, paprika, turmeric, salt, cinnamon, ginger, garlic, chicken breast, chicken broth, butternut squash, picholine olive, flat leaf parsley

Taken from www.food.com/recipe/chicken-butternut-tagine-with-vegetarian-option-404224 (may not work)