Moroccan Chicken and Butternut Squash Soup
Bookmark this page
Ingredients
1 tablespoon olive oil
1 cup chopped onion
3 skinless and boneless chicken thighs (4 oz each), cut into small pieces
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1/4 teaspoon ground red pepper
3 cups (1/2 inch) peeled pumpkin nuts, diced
2 tablespoons unsalted tomato paste
4 cups chicken stock or low-fat, low-sodium chicken stock
⅓ cup of raw couscous
¾ teaspoon kosher salt
1 zucchini, cut lengthwise into quarters and sliced into 3/4-inch chunks
½ cup coarsely chopped fresh basil
2 teaspoons grated orange zest
To make
In this chicken and pumpkin nut soup, sweet pumpkin nuts and meaty chicken thighs remind us of how well sweet and savory tastes combine in Moroccan cuisine.
Preheat a roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and cook for 4 minutes, stirring occasionally. Add the chicken; cook for 4 minutes, until lightly browned on all sides. Add the cumin, cinnamon and pepper to the pan; cook for 1 minute, stirring constantly. Add the butternut squash and tomato paste; cook for 1 minute. Pour in the chicken broth and scrape off the pan until the pieces are browned. Bring to a boil. Reduce the heat and simmer for 8 minutes. Add the couscous, salt, and zucchini; cook for 5 minutes or until the courgettes are tender. Remove the pan from the heat. Add the chopped basil and orange zest.
Preheat a roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and cook for 4 minutes, stirring occasionally. Add the chicken; cook for 4 minutes, until lightly browned on all sides. Add the cumin, cinnamon and pepper to the pan; cook for 1 minute, stirring constantly. Add the butternut squash and tomato paste; cook for 1 minute. Pour in the chicken broth and scrape off the pan until the pieces are browned. Bring to a boil. Reduce the heat and simmer for 8 minutes. Add the couscous, salt, and zucchini; cook for 5 minutes or until the courgettes are tender. Remove the pan from the heat. Add the chopped basil and orange zest.
Views: 134
Author:Admin
Published: 11/20/2023 8:59 PM
Was this recipe helpful to you?
Yes
No
Comments (0)