Moroccan Chicken Stew

Moroccan Chicken Soup


  • 1 Tbsp extra virgin olive oil
  • 1 cup onion chopped
  • 3 skinless boneless chicken thighs, cut into bite-sized pieces
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/8 to 1/4 tsp ground red pepper
  • 3 cups butternut squash peeled and cubed
  • 2 Tbsp tomato paste
  • 4 cups low sodium chicken stock
  • 1/3 cup uncooked couscous
  • 3/4 tsp kosher salt
  • 1 zucchini quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup basil coarsely chopped fresh
  • 2 tsp grated orange rind


  • Heat a Dutch oven to medium heat.
  • Add oil to pan.
  • Add onion, and cook for 4 minutes, stirring occasionally.
  • Add chicken and cook for 4 minutes, browning on all sides.
  • Add cumin, cinnamon, and pepper to pan. Cook for 1 minute, stirring constantly. Add butternut squash and tomato paste and cook for an additional 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 and cook 5 minutes or until squash is tender.
  • Remove pan from heat. Stir in chopped basil and orange rind.
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