Moroccan Chicken and Butternut Squash Soup

Serves 4

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless,boneless chicken,cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini,quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange zest

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,,闷煮8分钟。Stir in couscous,salt,and zucchini;cook 5 minutes or until squash is tender.Remove pan from heat.Stir in chopped basil and orange zest.

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