Butternut Soup, Cinnamon Chicken & Harissa Oil
Prep Time: 15 Mins
Cook Time: 45 Mins
Total Time: 60 Mins
Serves: 2-4
The best flavour combo with butternut has to be cinnamon and harissa. And this soup combines the two. Cinnamon chicken is poached (seriously one of the most underrated ways to cook chicken) and shredded over a delicious roasted butternut soup with a drizzle of sweet harissa oil. You’ll thank me later for your new favourite cozy weeknight dinner.
Ingredients
Cinnamon Chicken
2 chicken breasts (approximately 250g)
Ground cinnamon
Salt
Butternut Soup
1 butternut (650-700g), peeled and cut into large chunks
1 medium yellow onion, diced
4 garlic cloves, peeled
1-2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1-2 tablespoons lemon juice or white vinegar
Harissa Oil
2 tablespoons extra-virgin olive oil
2 teaspoons mild harissa
2 teaspoons sesame seeds
1 teaspoon brown sugar
Pinch of salt
Cilantro for serving
Directions
Sprinkle cinnamon and salt to cover the chicken breasts and rub it in to cover evenly. Let marinate for at least 30 minutes up to overnight. If you marinate for longer than 30 minutes transfer to fridge.
Bring water to boil over high heat in a large saucepan and salt the water so it’s as salty as the ocean. Add the chicken breasts and reduce heat so it gently simmers. Keep reducing heat so that it doesn’t ever boil or your chicken breast risk getting overcooked. Cook until chicken reaches 165°F (74°C), about 10-15 minutes depending on the size of the chicken breasts. Remove from heat with tongs and set aside to cool on a plate for 5 minutes. Shred the chicken when ready to serve.
Preheat the oven to 400°F (200°C). Toss the butternut, onion, garlic, olive oil, salt, and pepper on a lined baking tray. Roast for 35-45 minutes until the vegetables are golden brown. You might have to remove the garlic beforehand before it gets too browned.
Transfer the contents of the roasting dish to a blender or food processor and blend with 2 cups of water until completely smooth. If you prefer a thinner soup, add a bit more water. Add 1 tablespoon of lemon juice and taste it to see if it needs more salt or lemon juice to make it sing!
In a small saucepan over medium heat add the olive oil, harissa, and sesame seeds and cook for 1-2 minutes until the sesame seeds are golden. Remove from heat and add the brown sugar and a pinch of salt.
To serve ladle soup in each bowl, and top with shredded chicken, a drizzle of harissa oil, and cilantro.
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Leftovers are kept for 3-4 days in the refrigerator. Leftovers can be frozen for 2-3 months in the freezer.
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Per 1 serving (3 total):
Calories: 430
Carbohydrates: 36g
Protein: 32g
Fat: 21g
Saturated Fat: 3g
Fiber: 5g
Sugar: 7g
