Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something that I have loved my whole life. They’re fine and they look wonderful.
Bring home the taste of Rao's Chicken Noodle Soup today. Bring high-quality ingredients and flavors to your pantry. Heat a Dutch oven over medium heat.
To get started with this recipe, we have to prepare a few ingredients. You can have moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Make ready 1 1/2 tbsp Olive oil
- Take 2 cup Chopped Onion
- Prepare 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Make ready 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Get 1/2 tsp Ground red pepper
- Take 6 cup Cubed / Peeled Butternut Squash
- Make ready 4 tbsp Tomato Paste
- Take 8 cup Chicken Stock
- Make ready 2/3 cup Uncooked Couscous or Quinoa
- Prepare 3/4 tsp Sea salt
- Prepare 1 Zucchini quartered and sliced into 3/4 inch pieces
- Get 1 cup Chopped Fresh Basil
- Take 4 tsp Grated Orange Rind or Lemon Peel
This soup uses cinnamon, cumin, paprika, turmeric, coriander and cayenne. Butternut squash absorbs all of the flavours of the dish and is an excellent source of vitamin A. Soon you and your family will be feasting on this delicious, fragrant and healthy Moroccan chicken tagine. Moroccans are healthy people because they eat a lot more vegetables than meat.
Instructions to make Moroccan Chicken and Butternut Squash Soup:
- 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/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
- Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.
While the soup is cooking, make the ginger cream. Season the chicken with salt and pepper and place on top of the vegetables. Moroccan spices pair perfectly with earthy and sweet butternut squash, and when roasted to perfection, the crispy caramelized exterior and fluffy soft interior creates such an awesome texture and depth of flavor that you will think you have died and gone to butternut squash heaven. Moroccan Chicken and Butternut Squash Soup Photo: Sang An. Moroccan-Style Chicken with Butternut Squash Noodles FSHELL.
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