Moroccan Tagine

iVillage Member
Registered: 04-01-2004
Moroccan Tagine
8
Fri, 01-25-2008 - 7:45am



Moroccan Tagine




Phase 2
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Yields: 6 servings

"An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous."

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 substitute

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon ground coriander

1 dash cayenne pepper

DIRECTIONS:




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

2.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar substitute, 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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Avatar for laurieh88
iVillage Member
Registered: 03-25-2003
Fri, 01-25-2008 - 8:40am

Oh, this sounds WONDERFUL!

LAURIE IN OH, Mom to:


Alex, 1

iVillage Member
Registered: 01-03-2006
Fri, 01-25-2008 - 9:10am

I think you could just stick everything in the crock-pot. I would use frozen chicken breasts - they turn out more moist when in the crock-pot.


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iVillage Member
Registered: 03-15-2005
Fri, 01-25-2008 - 10:02pm
How would you count this?

Jennifer


 


iVillage Member
Registered: 04-01-2004
Fri, 01-25-2008 - 10:07pm

You can omit the butternut squash and make this a phase 1 recipe.

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iVillage Member
Registered: 06-18-2006
Sat, 01-26-2008 - 7:08am

Cathy,


Have you tried this yet?

 
iVillage Member
Registered: 04-01-2004
Sat, 01-26-2008 - 8:35am
I haven't made this one yet.
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iVillage Member
Registered: 11-12-2007
Sat, 01-26-2008 - 10:41am

I made this last night, and it was fantastic! The butternut squash reminded me of a sweet potato flavor. The recipe called for 1 T. of sugar substitute, I believe, so I used (I think) like 5 packets of Splenda, and it still did not come up to quite a T., but it was sweet, so I don't think I would use more. The flavor was sweet, but with a bit of a kick with the cayenne. I eyeballed the cayenne since I like things hot. I also used a good bit of a spice called Cavender's seasoning. This is called a Greek spice, but I put it on absolutely everything I cook. And I mean EVERYTHING! It is great!


This was fantastic, and I cannot wait for lunch so I can have leftovers! I am so glad it came out well since I wrestled with that darn butternut squash for quite some time!LOL


iVillage Member
Registered: 04-01-2004
Sat, 01-26-2008 - 10:55am
Thanks for the review.
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