Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Heat a dutch oven over medium heat.
Moroccan Chicken and Butternut Squash Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Make ready 1 1/2 tbsp Olive oil
- Prepare 2 cup Chopped Onion
- Prepare 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Take 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Prepare 1/2 tsp Ground red pepper
- Make ready 6 cup Cubed / Peeled Butternut Squash
- Prepare 4 tbsp Tomato Paste
- Make ready 8 cup Chicken Stock
- Prepare 2/3 cup Uncooked Couscous or Quinoa
- Prepare 3/4 tsp Sea salt
- Get 1 Zucchini quartered and sliced into 3/4 inch pieces
- Take 1 cup Chopped Fresh Basil
- Take 4 tsp Grated Orange Rind or Lemon Peel
While the soup is cooking, make the ginger cream. Pierce squash several times with the tip of a sharp knife. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Pierce squash multiple times with a fork.
Instructions to make Moroccan Chicken and Butternut Squash Soup:
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
- Add onion, and cook for 4 minutes, stirring occasionally.
- Add chicken; cook for 4 minutes, browning on all sides.
- Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
- Add butternut squash and tomato paste; cook 1 minute.
- Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
- Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
- Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.
Moroccan spices pair perfectly with earthy and sweet butternut squash, and when roasted to perfection, the crispy caramelized exterior and fluffy soft interior creates such an awesome texture and depth of flavor that you will think you have died and gone to butternut squash heaven. Moroccan Chicken and Butternut Squash Soup Photo: Sang An. Moroccan-Style Chicken with Butternut Squash Noodles FSHELL. View Recipe this link opens in a new tab. Orange juice, apricots, dried cranberries, and dates sweeten this chicken dish.
So that is going to wrap it up with this special food moroccan chicken and butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
