Easy Moroccan Chicken Tagine
This tagine has it all: chicken, vegetables, butternut squash, chickpeas, and warm Moroccan spices. It's easy to make and everyone loves it. Serve over couscous.
olive oil
1
tablespoon
skinless, boneless chicken breast halves - cut into chunks
2
onion, chopped
½
medium
garlic, minced
3
cloves
butternut squash, peeled and chopped
1
small
chickpeas, drained and rinsed
1
(15.5 ounce) can
diced tomatoes, undrained
1
(14.5 ounce) can
vegetable broth
1
(14 ounce) can
carrot, peeled and chopped
1
medium
sugar
1
tablespoon
lemon juice
1
tablespoon
salt
1
teaspoon
ground coriander
1
teaspoon
cayenne pepper
1
pinch
 Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.
  Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.
