Chicken-Butternut Tagine - 29.7g Carbs, 5.2g Fiber
From: Cooking Light, NOVEMBER 2009
Sweet, smoky, and salty flavors blend beautifully in this quick
adaptation of a classic Moroccan dish.
Servings: 4
Serving size: 1 1/4 cups
1 Tbsp olive oil
2 cups chopped onion
2 tsp ground cumin
1 tsp paprika
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
2 garlic cloves, minced
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
8 oz peeled cubed butternut squash
1/3 cup halved pitted picholine olives (about 3 oz)
8 pitted dried plums, chopped
Fresh flat-leaf parsley leaves (optional)
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.
Servings: 4
Serving size: 1 1/4 cups
Nutrition per Serving:
309 Calories, 8.8g Fat, 0.9g Sat, 5.3g Mono, 1.6g Poly, 66mg Cholesterol, 29.8g Protein, 29.7g Carbs, 5.2g Fiber, 2.9mg Iron, 782mg Sodium, 90mg Calcium
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