Ingredients

1 tbsp olive oil

1 cup chopped onion

3 4 oz boneless chicken thighs, but into bite size pieces

1 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp black pepper

3 cups cubed peeled butternut squash (1/2 inch)

2 tbsp tomato paste

4 cups chicken stock

1/3 cup uncooked couscous

3/4 tsp kosher salt

1 zucchini, quartered lengthwise and sliced into 3/4 inch pieces

1/2 cup coarsely chopped fresh basil

2 tsp grated orange rind

Preparation

  1. Heat a dutch oven over medium heat. Add oil; 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 for 1 minute, stirring occasionally. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken stock, scraping pan. Bring to boil. Reduce heat and simmer 8 minutes. Stir in couscous, salt and zucchini; cook 5 minutes or until squash is tender. Remove from heat and stir in basil and orange rind.