Moroccan Tagine
 

From allrecipes.com

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
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, 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.


The original recipe is here: http://allrecipes.com/Recipe/Morocca...ne/Detail.aspx

I made it without chicken, it was delish. Read the comments, many people added things like apricots, etc. which makes the dish more authentic (I've never had it, didn't matter to me!)

sounds good. Quick question though, what exactly makes it Phase II rather than Phase I?

Butternut squash (winter squash) is Phase II.

ahh yeah ok cool! Thanks. :) That rules it out for this evening....unless maybe adding cauliflower and replacing for the squash......will have to try :)

and the carrot.

THanks! I knew about the carrot, but not the squash. I made this last night with cauliflower. it was yum! Everyone loved it

TwynnB, Thanks for a great recipe...I made it this morning and didn't have the butternut squash or lemon...I sub'ed okra and cauliflower...no chicken....It is delish....Quite forgiving of ingredients...
My house smells wonderful...

This was definitely a hit here too. No chicken or substitute needed. I did add some peppers, cinnamon and cumin because we like spice. This will be a nice addition to the winter rotation.

Making this tonight. Will post a picture as well as let you know how it turns out!

I liked it. I didn't have coriander (must have tossed it in the move) so I added a bit more cumin, added more tomato, added a dash of both ground ginger and cinnamon and red bell pepper.

Had to cook it about 15 minutes longer (I used more butternut squash I think) but it was yummy. I served it over 1/3 serving of brown rice but it didn't need it. I wanted to add cauliflower but didn't have room!

http://a1.sphotos.ak.fbcdn.net/hphot...62528079_n.jpg