Morrocan Tangine

Another dish for you. This one sounds like it could easily be converted to a slow cooker meal. I am including some of the comments from people who have tried this dish already. One substituted yams for squash, which sounds good. Others added more or different spices for good outcomes.

Reviewed: Mar. 18, 2007 Very tasty. Per other reviews, I added half a green pepper, a handful of chopped apricots, and a few dashes of cinnamon, turmeric, and cumin.

Reviewed: Mar. 3, 2007 This is an incredibly awesome meal!!! If there were more stars I'd rate it higher :) Very easy to do…it has a slightly sweet taste – from the squash I suppose. I added a dash of cinnamon as they were recommending it in the previous reviews. It’s soo good over couscous (I cooked couscou with chicken broth to add more flavour) My husband and children loved it!! I will definitely be making this again!!!

Reviewed: Sep. 12, 2005 Despite the fact that I punched this up with a tablespoon of minced ginger root and about a teaspoon of lemon zest (sauted with the chicken, onions and garlic) and added 1 tsp of tumeric, 1 tsp of cumin and 1/4 teaspoon of cinnamon with the spices, it still tasted rather bland. The chicken didn't pick up any of the flavors and the garbanzo beans seemed to add texture but no flavor. I think next time I'll put the chicken in a ziploc bag with the garlic, onion, ginger and lemon zest for a few hours before starting. I did like the butternut squash, though. It added just enough sweetness.

Moroccan Tagine

Submitted by: JRLJACKSON Rated: 4 out of 5 by 21 members

Prep Time: 15 Minutes Cook Time: 45 Minutes

Ready In: 1 Hour Yields: 6 servings

"An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous."

INGREDIENTS:

1 tablespoon olive oil 2 skinless, boneless chicken breast halves - cut into chunks 1/2 onion, chopped 3 cloves garlic, minced 1 small butternut squash, peeled and chopped 1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 carrot, peeled and chopped 1 (14.5 ounce) can diced tomatoes with juice 1 (14 ounce) can vegetable broth 1 tablespoon sugar 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon ground coriander 1 dash cayenne pepper

DIRECTIONS:

1.	Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2.	Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

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