This is one of those recipes that is so easy to make but will have your family asking if you took cooking lesson from a chef. It is so yummy! It is also full of wonderful ingredients with lots of Vitamins A & C to boost immune health.
This recipe is adapted from the Moroccan Tagine Recipe on ww.allrecipes.com by JRLJACKSON
INGREDIENTS:
1 tablespoon olive oil
1 skinless, boneless chicken breast, cut into bitesized chunks (You can skip this to make it vegetarian)
1/2 onion, chopped
3 cloves garlic, minced (I use minced garlic in a jar if I am short on time)
1 small butternut squash, peeled and chopped ( You can get precut fresh from most stores the vegetable section)
1 (15.5 ounce) can garbanzo beans, drained and rinsed (
1 carrot, peeled and chopped (I use frozen carrots that are cut already)
1 (14.5 ounce) can diced tomatoes with juice
1 32oz organic vegetable broth or chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 dash black pepper
1 teaspoon ground coriander
1/2 tsp ground turmeric
1 dash cayenne pepper
DIRECTIONS:
Heat the olive oil in a large heavy bottomed pot over medium heat, and cook the chicken and onion about 10 minutes,
Add garlic and cook another 5 minutes until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth,and lemon juice into the pot. Season with salt, pepper, turmeric coriander, and cayenne pepper.
Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Serve hot
