Moroccan Butternut Squash With Chicken, Chorizo, And Mussels Recipe

Name: Moroccan Butternut Squash With Chicken, Chorizo, And Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil for pan; 2 small chicken breasts; 1/2 pound fresh chorizo, out of the sausage skin; 18 black mussels, cleaned; 2 cloves garlic, peeled and minced; 1 large yellow onion, chopped; 1 leek, chopped into rounds; 1 inch fresh ginger, grated; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander seed; 1 teaspoon hot paprika; kosher salt to taste; fresh milled pepper to taste; 2 fresh tomatoes, peeled; 1 red bell pepper, cored and sliced into 1/2 inch strips; 1/2 cup white wine; 1 parsnip, peeled and chopped; 1 turnip, peeled and sliced into chunks; 1 carrot, peeled and chopped; 1 large butternut squash, peeled, seeded and diced into inch or so size chunks; 10 ounces chick peas, cooked; 1 ounce dried cranberries; 1 ounce sliced dried apricots; 1 ounce yellow raisins; 3 cups homemade chicken and mussel broth; pinch of saffron; serve with couscous, rice or other grain; bunch of chopped cilantro and flat leaf parsley; lemon wedges for garnish; 1 tablespoon hot red pepper flakes

Servings: persons

olive oil for pan
2 small chicken breasts
1/2 pound fresh chorizo, out of the sausage skin
18 black mussels, cleaned
2 cloves garlic, peeled and minced
1 large yellow onion, chopped
1 leek, chopped into rounds
1 inch fresh ginger, grated
2 teaspoons ground cumin
1/2 teaspoon ground coriander seed
1 teaspoon hot paprika
kosher salt to taste
fresh milled pepper to taste
2 fresh tomatoes, peeled
1 red bell pepper, cored and sliced into 1/2 inch strips
1/2 cup white wine
1 parsnip, peeled and chopped
1 turnip, peeled and sliced into chunks
1 carrot, peeled and chopped
1 large butternut squash, peeled, seeded and diced into inch or so size chunks
10 ounces chick peas, cooked
1 ounce dried cranberries
1 ounce sliced dried apricots
1 ounce yellow raisins
3 cups homemade chicken and mussel broth
pinch of saffron
serve with couscous, rice or other grain
bunch of chopped cilantro and flat leaf parsley
lemon wedges for garnish
1 tablespoon hot red pepper flakes
2-3 tablespoons olive oil
1/2 teaspoon ground coriander seed

1
In a large Dutch oven brown the chicken with chorizo. Then remove the meat and set aside. When cool, cut up the chicken into small pieces. I keep the skin and bones.
2
Saute the onion, garlic, leek in olive oil with spices. Add the red pepper and peeled tomatoes and stir over medium heat. Add the white wine and reduce. Next add the other vegetables and fruit; cook for a few minutes.
3
Pour in the broth. Add the cut up chicken and cleaned mussels. Simmer over medium heat for 15 to 20 minutes. Take out a small amount of the broth and let the saffron infuse in it. Return to the pan and simmer gently until all the vegetables are tender, but not overcooked. Debone the chicken at this point, if you prefer.
4
In a small pan heat the pepper flakes. Add the oil and stir in the coriander. Serve this in a small bowl on the side. When ready to plate the squash stew, serve over rice, couscous or other grains with chopped herbs and lemon wedges.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 32 ingredients. The key ingredients include: olive oil for pan, 2 small chicken breasts, 1/2 pound fresh chorizo, out of the sausage skin, 18 black mussels, cleaned, and more.

Yes, Moroccan Butternut Squash With Chicken, Chorizo, And Mussels falls under the Seafood 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.

Moroccan Butternut Squash With Chicken, Chorizo, And Mussels

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