Sunday, March 18, 2012

Moroccan Chicken and Butternut Squash Soup

Every time I get Cooking Light magazine, I try to find the recipes I'm actually going to try, tear them out (really, scissors are too much work) and add the ingredients to my grocery list.    I don't keep butternut squash or zucchini just lying around the house.    I made a few minor modifications (since I don't keep couscous on hand either and forgot to buy some) and it's a nice hearty lunch soup with good flavor.  

What You Need:
1 tablespoon olive oil
1 medium onion, chopped
2 large boneless skinless chicken breasts, cut into bite size pieces
1 teaspoon ground cumin  (the Trader Joe's label on it makes me said that there is no TJ in Colorado...yet)
1/4 teaspoon ground cinnamon
1/8 teaspoon black/red pepper mix
3 cups cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup orzo (since I had no couscous)
3/4 teaspoon sea salt
1 zucchini, quartered lengthwise and sliced into small pieces
dried basil
2 teaspoons grated clementine rind (no oranges in the house either...but close enough)

What You Do:
Heat your stock pot over medium heat.  Add oil, swirl to coat.  Add onion and cook for 4 minutes, stirring occasionally.  Add chicken; cook for 4 minutes to brown.   Add cumin, cinnamon and pepper, cook one minute stirring constantly.    Stir in stock, scraping pan.  Bring to a boil, reduce heat and simmer 8 minutes.   Stir in orzo/couscous, salt and zucchini.  Cook 5 minutes or until squash is tender.   Remove pan from heat.  Stir in basil and zest.   Enjoy!

No comments:

Related Posts Plugin for WordPress, Blogger...