Chicken Casablanca Recipe

Name: Chicken Casablanca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound skinless, boneless chicken breast halves; 1 yellow onion, diced small; 3 cloves garlic, minced; 2 stalks celery, diced small; 1 large carrot, diced; 1 quart reduced-sodium butternut squash soup; 1 cup low-sodium chicken broth; 2 tablespoons ras el hanout, or to taste; 2 teaspoons ground cinnamon; 1 teaspoon salt, or more to taste; 1/8 teaspoon ground black pepper, or more to taste; 1 cup frozen peas, rinsed and drained; 1/3 cup raisins

Servings: persons

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 yellow onion, diced small
3 cloves garlic, minced
2 stalks celery, diced small
1 large carrot, diced
1 quart reduced-sodium butternut squash soup
1 cup low-sodium chicken broth
2 tablespoons ras el hanout, or to taste
2 teaspoons ground cinnamon
1 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
1 cup frozen peas, rinsed and drained
1/3 cup raisins

1
Heat olive oil in a deep pot over medium heat.
2
Cook chicken breasts in hot oil until browned on both sides, but still slightly underdone in the center, 3 to 5 minutes per side; remove to a cutting board to cool.
3
Stir onion into the oil in the pot; saute until lightly browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
4
Stir celery and carrot into the onion mixture; saute together until until the celery and carrot begin to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the pot, and sweat the vegetable mixture until softened completely, about 10 minutes.
5
Pour butternut squash soup and chicken broth into the pot; stir and bring to a simmer. Season the soup mixture with ras el hanout, cinnamon, salt, and pepper; stir. Replace cover to the pot and cook mixture at a simmer for 40 minutes.
6
Cut the partially cooked chicken breasts into chunks; add to the soup mixture along with any juices that have collected on the cutting board. Stir peas and raisins into the soup mixture; simmer until the chicken pieces are no longer pink in the center, about 15 minutes more.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound skinless, boneless chicken breast halves, 1 yellow onion, diced small, 3 cloves garlic, minced, and more.

Yes, Chicken Casablanca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Casablanca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions