Moroccan Tagine

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 full breast (both fillets) or 580g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Carrots

  Raw

  1 medium or 61g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ¾ cup or 420g

• Vegetable Broth

  From bouillons. Low sodium

  14 oz or 397g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, garbanzo 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.
3. Recipe by: JRLJACKSON (source: https://www.allrecipes.com/recipe/69633/moroccan-tagine/#)

Similar Foods

• Moroccan Root Vegetable Tagine