Moroccan Style Chicken With Butternut Squash Noodles Recipes

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MOROCCAN CHICKEN AND SQUASH



Moroccan Chicken and Squash image

Provided by Food Network Kitchen

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

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 RECIPE - (4.4/5)



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

Provided by á-2233

Number Of Ingredients 14

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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