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Chicken Casablanca

Rated as 4.48 out of 5 Stars
4

"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

1 h 35 m servings 401
Original recipe yields 4 servings

Directions

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  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.

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.

Nutrition Facts


Per Serving: 401 calories; 12.4 44.5 30.3 66 1295 Full nutrition

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Reviews

Read all reviews 14
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 bu...

Most helpful critical review

This was not an enjoyable recipe. I wonder if they made a mistake with the amount of seasonings. Maybe it should have been teaspoons instead of tablespoons. Nancy

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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 bu...

I make this in the slow cooker and it turns out absolutely fab! Just throw all the ingredients straight into the slow cooker and put it on low for four hours! Serve with some rice. Yum! A family...

followed recipe exactly, this was delicious.

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

I love this recipe. It is a great dish that really warms you up on a cold autumn/ winter day. I had to make the Ras el Hanout from a recipe online which was easy to find. If you are planning on...

This is very good, a nice stew for a cold winter day. I had a quart of butternut squash soup in the cupboard that I needed to use up, and I followed the recipe exactly with excellent results. ...

This was a great dish to make that doesn't contain fancy hard-to-find ingredients yet it makes a very fun and interesting ethnic dish! We eat low/no carb around here and this dinner hit the spot...

I couldn't get the butternut squash soup so I used carrot instead - it was excellent!!! I will be making this again & again. Next time will make my own soup to use!

It was a little sweeter than I expected, so I added some cayenne pepper to contrast the sweetness. It was great over rice.