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.
Ingredients
•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 ¼ 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 ¾-inch pieces
•1/2 cup coarsely chopped fresh basil
•2 teaspoons grated orange rind
Instructions
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.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/12/13/goin-downtown/