Moroccan Chicken and Butternut Squash Soup
Moroccan Chicken and Butternut Squash Soup

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Stir in Chicken Stock, scraping pan to loosen browned bits. Stir in chopped basil and orange rind. Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family!

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
  1. Make ready 1 1/2 tbsp Olive oil
  2. Get 2 cup Chopped Onion
  3. Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Prepare 2 tsp Ground Cumin
  5. Take 1/2 tsp Ground Cinnamon
  6. Get 1/2 tsp Ground red pepper
  7. Make ready 6 cup Cubed / Peeled Butternut Squash
  8. Prepare 4 tbsp Tomato Paste
  9. Prepare 8 cup Chicken Stock
  10. Take 2/3 cup Uncooked Couscous or Quinoa
  11. Make ready 3/4 tsp Sea salt
  12. Get 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Get 1 cup Chopped Fresh Basil
  14. Take 4 tsp Grated Orange Rind or Lemon Peel

I started making this hearty soup a few years ago after my son James was born. Use a spiralizer to create butternut squash noodles, then top them with this sweet, Moroccan-spiced chicken dish filled with dried fruit and almonds. All Reviews for Moroccan-Style Chicken with Butternut Squash Noodles. Season the chicken with salt and pepper and place on top of the vegetables.

Steps to make Moroccan Chicken and Butternut Squash Soup:
  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
  2. Add onion, and cook for 4 minutes, stirring occasionally.
  3. Add chicken; cook for 4 minutes, browning on all sides.
  4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  5. Add butternut squash and tomato paste; cook 1 minute.
  6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
  7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
  8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.

All Reviews for Moroccan-Style Chicken with Butternut Squash Noodles. Season the chicken with salt and pepper and place on top of the vegetables. Now, I've clearly got a butternut squash thing happening in my life right now but we have about a bushel of it in our pantry so please stay with me! Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.

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