Stovetop Moroccan Tagine

Name: Stovetop Moroccan Tagine
Total time: 65
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 skinless, boneless chicken breast halves - cut into chunks; 0.5 medium onion, chopped; 3 cloves garlic, minced; 1 small butternut squash, peeled and chopped; 1 (15.5 ounce) can chickpeas, drained and rinsed; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (14 ounce) can vegetable broth; 1 medium carrot, peeled and chopped; 1 tablespoon sugar; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon ground coriander; 1 pinch cayenne pepper

Recipe by JRLJACKSON from allrecipes.com

1 Hr. 5 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

2 skinless, boneless chicken breast halves - cut into chunks
•

0.5 medium onion, chopped
•

3 cloves garlic, minced
•

1 small butternut squash, peeled and chopped
•

1 (15.5 ounce) can chickpeas, drained and rinsed
•

1 (14.5 ounce) can diced tomatoes, undrained

•

1 (14 ounce) can vegetable broth
•

1 medium carrot, peeled and chopped
•

1 tablespoon sugar
•

1 tablespoon lemon juice
•

1 teaspoon salt
•

1 teaspoon ground coriander
•

1 pinch cayenne pepper

Instructions

Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.
Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.