Moroccan spices are so incredibly gorgeous and warming in the cooler weather. I crave food like that when the temperatures drop for sure. So I decided to put all of those lovely Moroccan spices and flavors into a pasta dish to just join those two cuisines in one happy marriage. Oh my goodness was it a wonderful wedding! Best of all, it was really simple to make.
It really was such a simple recipe and I was in love. The best were the little juicy bursts from the raisins that plumped up while cooking in the sauce, along with the salty crunch of the cashews. SO many textures and flavors going on for a perfect bite. Hope you all enjoy this fusion of two cuisines too! xoxo
This Moroccan chicken pasta is so hearty and flavorful while not being heavy with its gorgeous spice mixture and light sauce!
- 1dasholive oil
- 1poundboneless, skinless chicken tendersdiced small
- 1 1/2teaspoonsRas el Hanout spice blenddivided
- 2pinchesblack pepperdivided
- 10ouncesfrozen cubed butternut squash
- 1/2anoniondiced small
- 1tablespoonfresh cilantroroughly chopped
- 1/2cupsalted cashews
- 2tablespoonsall-purpose flour
- 2tablespoonswhite wine
- 2cupschicken stock
- 1.5ouncesraisinsa snack sized box
- 1poundmedium shellsor any short pasta you like
First, get a pot of water on to boil for the pasta. Salt it generously. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the diced chicken and let it cook through completely for about 4-5 minutes. While it cooks, season it well with 1 teaspoon of the Ras el Hanout blend, turmeric, coriander, cumin, paprika, cinnamon, 1 pinch of salt and 1 pinch of black pepper. When it is done cooking, remove it to a plate. Add in the frozen butternut squash and let it start to soften for a couple of minutes. Then stir in the onion, garlic, cilantro and cashews. Let them get fragrant for a few more minutes, then sprinkle in the flour. This will thicken everything, let it cook off for a couple of minutes.
Finally pour in the wine, chicken stock and milk and stir it well. Add in the remaining 1/2 teaspoon of Ras el Hanout, pinch of salt and pinch of pepper, along with the raisins. Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes. Meanwhile, the water should be boiling. Let it cook until tender for about 8 minutes or so and then drain it. Stir it in with the yummy sauce. Scoop into pretty bowls and serve immediately! Enjoy!!