Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish.
Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 1/4 cups)
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.
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