Recipe: Chicken Butternut Tangine

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As long as all the ingredients are SCD compliant, it's a perfectly written

recipe.

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Chicken Butternut Tangine

Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a

classic Moroccan dish.

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.