Chicken Casablanca Recipe - Allrecipes.com
Chicken Casablanca Recipe
  • READY IN ABOUT hrs

Chicken Casablanca

Recipe by  

"This is a savory dish with a hint of sweet. Very healthy and nutritious! Serve with long-grain white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
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Footnotes

  • Cook's Notes:
  • You can make this really easy if you buy the boxed low-sodium butternut squash soup, bisque, or puree, as well as the single-serve low-sodium chicken broth.
  • Ras al hanout is a North African spice blend. You can buy it from specialty spice stores or mix it yourself, as there are many recipes for this blend online.
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Reviews More Reviews

Jun 09, 2014

Everyone in my family loved this dish, definitely making it again!

 
Sep 18, 2014

I took a risk on this dish with only one other review and I was pleasantly surprised! I did make several modifications based on what was available in the house. I had no butternut squash soup but I did have homemade puree so I used that with additional chicken broth. I made my own Ras al hanout from a recipe I found on Epicurious (minus the allspice and cloves since I had none and generally dislike these). I served it with rice for husband and Naan for me. My husband who despises raisins thought it was really good. I would definitely make this again!

 

5 Ratings

Dec 21, 2014

I did not need the extra salt and used one less teaspoon of the ras el hanout. Otherwise, followed recipe. Served over jasmine rice.

 
Jul 03, 2015

followed recipe exactly, this was delicious.

 

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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1295 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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