Vegetarian Morrocan Tagine

I altered this a bunch, but it still turned out really great. I added a bit too much cayenne pepper, which made it really spicy, and forgot to buy tomatoes and sugar. Patrick would have really liked this one! I'll probably make it for him one day, because it was super simple. I'm excited about discovering how amazing Butternut Squash is, because at first I was a little nervous that I wouldn't like it.


Ingredients:

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks (leave out for vegetarian)
  
• 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

Method:

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.

recipe courtesy of Allrecipes.com.