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Moroccan Tagine



Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
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.