Yield: Serves 4 with a little leftover
If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use whole wheat couscous because I like the fact that it has more fiber.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 12 ounces boneless, skinless chicken breasts or tenders, cut into bite-sized pieces (or 12 ounces cooked chicken)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper
- 3 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1/3 cup uncooked couscous
- 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
- 1/2 cup coarsely chopped fresh basil
- 2 teaspoons grated orange rind
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Sprinkle with salt and pepper.
- 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. Add chicken broth, scraping the bottom of the pot to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
- Stir in couscous and zucchini (and pre-cooked chicken if you’re using it); cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.
Adapted from myrecipes.com