Chicken & Butternut Squash Tagine

Description: This delicious recipe is really fast to put together, especially if your local store sells cut pre-cut butternut squash, it can easily be adapted for vegetarians by using cooked or canned chickpeas instead of the chicken.

Ingredients:

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 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
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 8 ounces about 2 cups peeled and cubed butternut squash
• 1/3 cup halved potted black oil-cured olives
• 2/3 cup pitted prunes, chopped
• 1/2 cup fresh cilantro leaves (optional)
• 1/2 cup fresh flat leaf parsley (optional)

Steps:

1. Heat oil in a dutch oven or heavy pot over medium heat. Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes. Raise the heat to medium high and stir in the garlic. Cook until it becomes fragrant, for about 1 minute.
2. Stir the cumin and the other spices into the onions. Cook for 1 minute, stirring constantly. Add the chicken pieces and coat with the spices.
3. Add 1 cup of water, and stir well to remove spices from the bottom of the pan. 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. Taste for salt. Garnish with cilantro and parsley. Serve with Basic Couscous.
4. Recipe adapted from Cooking Light, November 2009.