Monday, February 6, 2012

Recipe #154: Moroccan Chicken and Butternut Squash Soup

Well, this didn't turn out too much like soup since I went crazy and DOUBLED the cous cous.  Yeah I love cous cous, so mine was more like a thick stew.  I also used 3 more chicken thighs than it calls for.  Still turned out delicious though!  Vary the chunky ingredients as you wish!  Thank you to my Jan/Feb issue of Cooking Light!


  • Preparation
    1 tablespoon
     olive oil
  • 1 cup chopped onion
  • (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces (I used 6)
  • 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 no-salt-added tomato paste
  • 4 cups chicken stock  (I used 5 cups)
  • 1/3 cup uncooked couscous  (I doubled this)
  • 3/4 teaspoon kosher salt
  • zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rind
  1. 1. 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, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

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