From time to time, I like to try cooking new things. I'm going to start sharing my adventures in healthy cooking with you. Earlier this week I made "Morrocan Tagine" (don't ask me how that's pronounced).
I shocked myself at how good it turned out and I'm glad I made a big batch because I've literally had it for dinner every night since I've made it.
I had to share it with you because if I can make it, and it tastes good, you can too!
One tip I'll suggest that isn't in the recipe: buy the squash pre-cut, it's worth the extra buck or two (not even sure if it's more expensive). I nearly stabbed myself trying to open the squash and I had to pre-cook it because it was too hard to cut into chunks. Anyway, save yourself the pain and heartache!
Do let me know if you make it, or if you've had it before, what you thought and any suggestions for improvement.
What you'll need:
- 1 tbsp. olive oil
- 2 skinless, boneless chicken breasts, cut into chunks
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 small butternut squash, peeled and chopped
- 1 can garbanzo beans (which are chickpeas), drained and rinsed
- 1 carrot, peeled and chopped (I used baby carrots)
- 1 can diced tomatoes with juice
- 1 can vegetable broth (add more to create more of a soup than stew, if preferred.)
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. ground coriander
- 1 dash cayenne pepper (I'd add a few dashes.)
- Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
- Mix the squash, beans, 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.
Total prep + cooking time: 1 hr
Most of all, pat yourself on the back and dig in! Meal best served with family + friends.
All photos taken by me. Recipe taken from allrecipes.com.