In Her Kitchen

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Moroccan Tagine

Posted on | January 24, 2011 | by Jennifer | No Comments | Print Recipe

Morrocan Tagine African Stew Recipe

Hey Lauren,

I was in the mood for something exotic tonight and went for it with this Moroccan Tagine, lol. This African stew was amazing and very healthy with the butternut squash, tomatoes, and chickpeas. It’s so different – I’ve only worked with butternut squash in one other recipe and I’ve never worked with coriander before and love it! I added a dash more of cayenne pepper than the recipe called for to kick it up a notch!

xoxo,
Jennifer

Moroccan Tagine

Source: AllRecipes.com
Servings:

Ingredients

  • 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

Directions

  1. Morrocan Tagine African Stew Recipe

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

  2. Morrocan Tagine African Stew Recipe

    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. Morrocan Tagine African Stew Recipe

    This was so good. I can’t wait to make it again!

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