Chicken-Butternut Tagine

I have been lucky with a lot of the new recipes I have made lately. I love butternut squash so this caught my eye. Found it on Cooking Light. Blended it for Rocco and he loved every bite.

Ingredients

• 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)

Preparation

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.