Chicken Butternut Tagine

So I made this yesterday and it was so yummy and Greg loved it (he usually doesn’t like new unusual things)! Even without all the things I left out it was so good and I also didn’t have couscous so I used the broth with some rice and it was good too.
Chicken-Butternut Tangine With Pistachio coucous
This is another delicious one from Cooking Light magazine
1 tablespoon of Olive oil
2 Cups chopped onion
2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground Turmeric (didn’t have this)
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ 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 (didn’t use these either)
8 pitted dried plums, chopped (didn’t use these)
Fresh flat leaf parsley leaves (optional)
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.
2. Stir in broth, squash, olives, and dried plums, bring to a boil. Cover reduce heat to medium-low and simmer 10 (or 15) minutes or until squash is tender. Garnish with parsley. Yield 4 servings (serving size 1 ¼ cups) Calories 309; fat 8.8g; protein 29.8g; fiber 5.2g


Pistachio couscous
Bring ¾ cup fat-free chicken broth to a boil in small sauce pan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with fork. Stir in 1 teaspoon grated lemon rind and ¼ cup chopped pistachios.