moroccan tagine

Ingredients

• Squash

  Winter, butternut, raw

  3 ½ cup, cubes or 490g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Carrots

  Raw

  2 large or 144g

• Onions

  Raw

  1 large or 150g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Minced Garlic

  Nature's Place

  2 tablespoon or 10g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Diced Tomatoes

  Canned - Del Monte

  1 ½ cup or 378g

• Organic Vegetable Broth, Low Sodium

  Whole Foods Market

  16 oz or 454g

• Harissa

  Cava

  2 Tbsp or 28g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lemon zest

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Ginger root

  Raw

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Smoked Paprika

  Spice Islands

  1 tsp or 32g

• Curry powder

  Spices

  1 tsp or 2g

• Raisins

  California Raisins

  ¼ cup or 40g

Directions

1. *to cut cooking time chop and steam sweet potato and carrot separately.
2. Chop all ingredients, cut chicken into bite size pieces.
3. In a dry skillet, lightly toast the spices
4. Add olive oil, bring to a shimmer then add onion, garlic, ginger. Stir 1-2 min then add chicken, harissa, and lemon zest. Cook 15-20 min until chicken is cooked on all sides.
5. Add broth, tomatoes, garbanzo beans and squash - cook for 10 minutes
6. If pre steamed, add sweet potato and carrot. Add zucchini. Cook 15-20 min. Season as needed.
7. Add lemon juice and bell peppers. Cook about 10 minutes more.

Similar Foods

• Moroccan Root Vegetable Tagine