Chicken Tagine

2 tsp Vera Jane's Extra-Virgin Olive Oil
1 large onion, halved and thinly sliced (2 cups)
1¼ lb DLM Boneless, Skinless Chicken Breasts, cut into ¾-inch pieces
3 cloves garlic, minced (1 Tbsp)
¾ tsp ground ginger
¾ tsp turmeric
(1) 27-oz can Bowman and Landes Chicken Broth
(1) 18-oz tub butternut squash, peeled and cubed
(1) 15-oz can garbanzo beans, drained
A pinch of ground cinnamon
(1) 14.5-oz can diced tomatoes (no-salt-added and not drained)
¾ cup dark raisins
10 oz baby spinach, washed and spun dry
Few dashes Tabasco sauce
Freshly ground pepper to taste
Sea salt to taste

Heat oil in a 4-qt Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add chicken, garlic, ginger, and turmeric; increase heat to medium-high and cook, stirring, for 1 minute. Add broth, squash, beans, and cinnamon; bring to a simmer. Reduce heat to medium-low, cover and simmer for 10 minutes. Add tomatoes and raisins; simmer, covered, until squash is tender and chicken is cooked through, about 10 minutes. Gradually stir in spinach, cooking just until it has wilted. Season with Tabasco sauce, pepper, and salt.

Makes 6 — 8 servings

Per serving: 323 calories; 6g total fat; 1g saturated fat; 52mg cholesterol; 187mg sodium; 40g total carbohydrates; 30g protein;