Moroccan Chicken And Butternut Squash Soup Recipe 445

MOROCCAN CHICKEN AND SQUASH

Moroccan Chicken and Squash image

Provided by Food Network Kitchen

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 ounces butternut squash, peeled and cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
1/2 cup golden raisins
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping

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

Moroccan Chicken and Butternut Squash Soup image

This is a good one, strange as I age I like soups more and more.??

Provided by Ronda Krouch @rmkrouch

Categories Chicken Soups

Number Of Ingredients 14

Ingredients

1 tablespoon(s) evoo
1 cup(s) chopped onions
12 ounce(s) boneless chicken cut into bite-sized pieces
1 teaspoon(s) ground cumin
1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper
3 cup(s) 1/2 inch cubed peeled butternut squash
2 tablespoon(s) no-salt added tomato paste
4 cup(s) chicken broth, low salt
1/3 cup(s) uncooked couscous
3/4 teaspoon(s) kosher salt
1 - zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup(s) chopped fresh basil
2 teaspoon(s) greated orange rind

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.

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

Moroccan Chicken and Butternut Squash Soup Recipe - (4.4/5) image

Provided by á-2233

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, 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 no-salt-added tomato paste
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
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 rinds

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.

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