Chicken-Butternut Tagine

Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish.

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.