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Monday, August 1, 2016

moroccan tagine

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast halves - cut into chunks
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 small butternut squash, peeled and chopped
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 1 carrot, peeled and chopped
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14 ounce) can vegetable broth
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 dash cayenne pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • 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, 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.

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