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Moroccan Chicken and Butternut Squash (Stage 7)

This soup can warm you up on a cold night. A great blend of sweet and spicy!

INGREDIENTS:
  • - 1 tablespoon olive oil
  • - 1 cup chopped onion
  • - 4 (4 oz) boneless chicken thighs, cut into bite-sized pieces
  • - 2 teaspoon ground cumin
  • - ¼ teaspoon ground cinnamon
  • - ¼ teaspoon ground red pepper
  • - 3 cups butternut squash, cubed into ½ inch pieces
  • - 2 tablespoons no-salt added tomato paste
  • - 4 cups fat-free, lower sodium chicken broth
  • - 1/3 cup uncooked whole wheat couscous
  • - ¾ teaspoon Kosher salt
  • - 1 zucchini, quartered lengthwise and sliced into ¾ inch pieces
  • - ½ cup roughly-chopped basil
  • - 2 teaspoons grated orange zest

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally.


2. 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.


3. 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.


4. Remove pan from heat. Stir in chopped basil and orange rind.

Prep Time 00:10; Cook Time 00:23; Total Time 00:33; Calories 330; Carbohydrates 32g; Fat 8g; Protein 31g; Serving Size 1 (1 and 1/2 cups) ; Sodium 474mg; Recipe Yield 4

Contributor  Adapted from cookinglite.com

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