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We hope you got insight from reading it, now let’s go back to moroccan chicken and butternut squash soup recipe. To cook moroccan chicken and butternut squash soup you only need 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Moroccan Chicken and Butternut Squash Soup:
- Use 1 1/2 tbsp Olive oil
- Provide 2 cup Chopped Onion
- Provide 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- You need 2 tsp Ground Cumin
- Get 1/2 tsp Ground Cinnamon
- Use 1/2 tsp Ground red pepper
- Prepare 6 cup Cubed / Peeled Butternut Squash
- Take 4 tbsp Tomato Paste
- Provide 8 cup Chicken Stock
- Take 2/3 cup Uncooked Couscous or Quinoa
- Provide 3/4 tsp Sea salt
- Provide 1 Zucchini quartered and sliced into 3/4 inch pieces
- Prepare 1 cup Chopped Fresh Basil
- Take 4 tsp Grated Orange Rind or Lemon Peel
Steps to make 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of this fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re likely to use was stored properly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say how long you may keep the food and if it needs to go from the refrigerator.
This kind of food often has special packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you may see’eat within two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, texture or colour may begin to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be sure you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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