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Good Morning my mother, now you can present recipe Moroccan Chicken and Butternut Squash Soup with 14 ingredients and 8 steps. Below this is how to make it, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Moroccan Chicken and Butternut Squash Soup.
Ingredients for Moroccan Chicken and Butternut Squash Soup
Needed : Olive oil.
Prepare : Chopped Onion.
Needed : (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
Needed : Ground Cumin.
Prepare : Ground Cinnamon.
Needed : Ground red pepper.
Needed : Cubed / Peeled Butternut Squash.
Needed : Tomato Paste.
Needed : Chicken Stock.
Needed : Uncooked Couscous or Quinoa.
Prepare : Sea salt.
Prepare : Zucchini quartered and sliced into 3/4 inch pieces.
Prepare : Chopped Fresh Basil.
Needed : Grated Orange Rind or Lemon Peel.
If all composition Moroccan Chicken and Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Process Cooking Moroccan Chicken and Butternut Squash Soup
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/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender..
Remove pan from heat. Stir in chopped basil and orange rind/lemon peel..
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