Monday, November 4, 2013

Chicken and Butternut Tagine with Pistachio Couscous

This Moroccan inspired dish is full of healthy ingredients and wonderfully healthy spices. The flavor combination is amazing! 

Tagine: serves 4 ( 1-1/4 c. = 8 points +)

  • 1 T. olive oil
  • 2 c. chopped onion
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 2 tsp. crushed garlic
  • 1 lb. skinless, boneless chicken breasts, cubed
  • 2 c. fat-free chicken broth
  • 8 oz. peeled, cubed butternut squash
  • 1/3 c. halved, pitted picholine olives
  • 8 pitted, dried plums, chopped

Heat oil in a Dutch oven or large pot. Add onion and cook until golden. Stir in cumin and next 7 ingredients ( through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives and dried plums; bring to a boil. Cover and reduce heat to medium. Cook 15-20 minutes or until squash is tender. Serve with couscous.

Pistachio Couscous: serves 4 ( 4 points +)

  • 3/4 c. fat-free chicken broth
  • 3/4 c. couscous
  • 1 tsp. grated lemon rind
  • 1/4 c. chopped pistachios

Bring broth to a boil in a small saucepan. Add couscous and stir. Cover and remove from heat; let stand 5 minutes and then fluff with a fork. Stir in lemon rind and pistachios

"Cooking Light"

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