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Ingredients:
- 1 tablespoon olive oil.
- 2 cups chopped onion.
- 2 teaspoons ground cumin.
- 1 teaspoon paprika.
- 1 teaspoon ground turmeric.
- 1/4 teaspoon salt.
- 1/4 teaspoon ground cinnamon.
- 1/4 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 (about 3 ounces).
- 8 pitted dried plums, chopped.
- Fresh flat-leaf parsley leaves (optional).
Preparation: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. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.
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