Moroccan Chicken And Butternut Squash Soup Recipe 445 Recipes

MOROCCAN CHICKEN AND SQUASH

Steps:

• Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
• Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
• Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)

Steps:

• 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.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP

Steps:

• 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 minutes, stirring constantly. Add butternut squash and tomato paste; 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.

ROASTED CHICKEN AND BUTTERNUT SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
• Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.