Moroccan Chicken And Butternut Squash Soup Recipes

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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.

MOROCCAN CHICKEN AND VEGETABLE SOUP



Moroccan Chicken and Vegetable Soup image

This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 plain rotisserie chicken
2 cups low-sodium chicken broth
2 leeks, white and light green parts only, sliced 1/2-inch thick, dark green tops reserved
3 stalks celery, 2 chopped, 1 cut into large chunks
1 large carrot, peels reserved, chopped
2 cloves garlic, smashed and peeled
1/2 cup cilantro leaves, stems reserved
Kosher salt
3 tablespoons extra-virgin olive oil
1 small zucchini, cut into 1/2-inch pieces
1 small yellow squash, cut into 1/2-inch pieces
3 tablespoons harissa
2 teaspoons ras el hanout or 1 1/2 teaspoons pumpkin pie spice plus 1 teaspoon ground cumin (see Cook's Note)
2 tablespoons tomato paste
One 15.5 ounce can chickpeas, rinsed and drained
4 cups baby spinach
Plain Greek yogurt, for serving

Steps:

  • Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
  • Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

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-STYLE CHICKEN WITH BUTTERNUT SQUASH NOODLES



Moroccan-Style Chicken with Butternut Squash Noodles image

Delicious Moroccan-inspired chicken dish served with butternut squash noodles.

Provided by FSHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 cups spiralized butternut squash
3 tablespoons olive oil, divided
salt and ground black pepper to taste
2 tablespoons butter
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 teaspoon Moroccan spice mix (such as McCormick®), or to taste
½ cup orange juice
¼ cup chopped dried apricots
¼ cup dried cranberries
¼ cup chopped dates
¼ cup almond slivers
2 cups cooked rice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
  • Bake in the preheated oven until just tender, 7 to 10 minutes.
  • Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
  • Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
  • Plate each portion with butternut squash, cooked rice, chicken, and topping.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 36.8 g, Cholesterol 74.6 mg, Fat 16.5 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 4.4 g, Sodium 113.4 mg, Sugar 13.9 g

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