Stovetop Moroccan Tagine Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 2  skinless, boneless chicken breast halves - cut into chunks
<br>- ½  onion, chopped
<br>- 3 cloves garlic, minced
<br>- 1 small butternut squash, peeled and chopped
<br>- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
<br>- 1  carrot, peeled and chopped
<br>- 1 (14.5 ounce) can diced tomatoes with juice
<br>- 1 (14 ounce) can vegetable broth
<br>- 1 tablespoon sugar
<br>- 1 tablespoon lemon juice
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground coriander
<br>- 1 dash cayenne pepper
<br><p></p>Directions
<br>step 1: Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
<br>step 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.
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Ingredients
- 1 tablespoon olive oil
- 2 skinless, boneless chicken breast halves - cut into chunks
- ½ 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

Directions
step 1: Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
step 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.

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