Chicken, Chickpea & Butternut Squash Tagine

Ingredients:

• 2 tbsp of olive oil

• 10 oz. of yellow or white pearl onions; cut in half

• 2 cloves of garlic; sliced

• 2 carrots; sliced into 1 inch pieces

• 1 lb of chicken breast or thighs; cut into 1 inch pieces

• 1 pinch of nutmeg

• 1 tsp ground ginger

• 1 1/2 tsp of cumin

• 1 tsp of paprika

• 1/2 tsp of turmeric

• 1 tsp of salt

• 1 can of chickpeas; drained

• 1 can of diced tomatoes

• 2 1/2 cups of chicken broth

• 2 medium Yukon Gold potatoes; cut into 1 inch pieces

• 2 cups of cubed butternut squash pieces

• 3 pitted dates; cut in half

• 3 tbsp of raisins

Optional toppings: chopped cilantro, parsley, and mint.

In a large Dutch oven, heat your olive oil and add in your onions and garlic. Cook until glossy.

Add in your carrots and chicken, and then immediately add in all your spices (nutmeg, ginger, cumin, paprika, turmeric, and salt) and mix everything together so it is coated in the spices. Let this fry off for a few minutes.

Add in your chickpeas and toss, so they are coated and then you will want to pour in your diced tomatoes and chicken broth to de-glaze the pan.

Bring the liquids to a simmer and then add in your potatoes and butternut squash. Add in your dates and raisins.

Cover your pot and like simmer for about 40 minutes. Stir occasionally to move everything around but not to make anything mushy, and check to make sure your potatoes and butternut squash is cooked through.

Serve over couscous and top with fresh, chopped herbs.