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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

MOROCCAN CHICKEN & BUTTERNUT SQUASH SOUP Recipe

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This recipe for MOROCCAN CHICKEN & BUTTERNUT SQUASH SOUP is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 cup chopped onion
3 skinless, boneless chicken thighs, cut into bite size
1 teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon ground red pepper
3 cups 1/2 “ size cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup uncooked couscous
¾ teaspoon kosher salt
1 zucchini quartered lengthwise, cut ¾” pieces
½ cup coarsely chopped basil
2 teaspoons orange rind
Directions:
Directions:
Heat dutch oven over medium heat. Add oil, then onion and cook for 4 minutes. Add chicken for four more minutes, browning on all sides. Add cumin, cinnamon, and pepper, 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, salt and zucchini, cook 5 minutes until squash is tender. Remove from heat and stir in basil and orange rind.

 

 

 

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